Sweet and Chewy Coconut Macaroon Cookies!

By emp1438

Ingredients

• ◾14 ounces sweetened coconut flakes
• ◾1 can (14 ounces) sweetened condensed milk
• ◾1 teaspoon pure vanilla extract
• ◾2 extra-large egg whites, at room temperature
• ◾1/4 teaspoon kosher salt

Details

Servings 1
Adapted from best-ever-cookie-collection.com

Preparation

Step 1

Adjust your oven racks so one is in the center of the oven. Preheat the oven to 325F degrees. Line cookie sheets with parchment paper or silicone liners.

1. In a large bowl, combine the coconut, condensed milk, and vanilla until well blended.

2. In a medium bowl, beat the egg whites and salt on high speed with an electric mixer until stiff peaks form.

3. Gently stir/fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.

4. Drop the batter onto lined with parchment paper or liner cookie sheet with either two teaspoons or a 1 3/4inch diameter ice cream scoop 2-inches apart.

5. Bake for 22-28 minutes or until GOLDEN BROWN. Do not over cook.

6. Remove from the oven and let cool for a few minuets then transfer the cookies to a wire rack. Remove with a thin metal spatula to cool completely

"Coconut Macaroon Cookies Recipe Variations"

Add 1/2 teaspoon almond extract with the vanilla.

Stir in 1 cup mini chocolate chips with the coconut and sweetened condensed milk.

Melt 12 ounces chocolate with 2 tablespoons shortening. Stir to combine and then dip the cooled cookies in the melted chocolate mixture and let cool.

Follow the directions for the Chocolate Topped Macaroons and then sprinkle with chopped macadamia nuts while the chocolate is still warm.

Decrease coconut to 1 cup. Stir in 1/2 cup chopped nuts, and 1 1/2 cups cornflakes to the sweetened condensed milk mixture.

Decrease coconut to 1 cup. Stir in 1/4 teaspoon almond extract, 1/2 cup cornflakes, and 1 cup chocolate chips with the coconut and sweetened condensed milk.

Preheat the oven to 350F degrees. Line cookie sheets with parchment paper or silicone liners.

In a large bowl, beat the egg whites and vanilla until soft peaks form.

In another large bowl, sift together flour, sugar and salt. Fold in beaten egg whites, then fold in coconut, mixing thoroughly.

Golden Coconut Macaroons Recipe Variations

Add 1/2 cup chopped candied cherries along with the coconut.

One of the keys to making light and moist, chewy coconut macaroons is first to stir the batter to separate and distribute the shreds of coconut, then beat the egg whites to soft peaks and fold them gently ino the dough.

Position a rack in the middle of the oven and preheat to 325F degrees. Line cookie sheets with parchment paper and butter the paper.

In a large bowl, using a fork, stir together the coconut, condensed milk, salt and vanilla and almond extracts until well blended; set aside.

In another large bowl, combine the egg whites and cream of tartar. Using an electric mixer on medium speed, beat for about 1 minute until the egg whites are foamy.

Increase the speed to medium-high and continue beating until the egg whites look shiny and smooth and form soft peaks, about 2 to 3 minutes.

Slowly add the sugar and beat until stiff peaks form in the egg whites, about 1 minute longer.

Using a rubber spatula, in 2 batches, gently fold the egg whites into the coconut mixture until no white streaks remain.

This recipe makes about 36 Chewy Coconut Macaroons.

Five simple ingredients combine perfectly in these rich and golden coconut cookies.

Preheat oven to 350F degrees. Line cookie sheets with parchment paper or use nonstick pans.

In a mixing bowl with an electric mixer, beat the egg until light.

Gradually beat in the sugar, vanilla and orange zest and continue beating until light and fluffy.

Turn off the heat and let the cookies dry in the oven for 10 minutes longer.

This recipe makes about 36 Chewy Coconut Orange Macaroons.

Luckily today, coconut is much more affordable and you can easily make these coconut macaroons at home with real coconut.

Preheat oven to 325F degrees. Line cookie sheets with parchment paper or lighlty grease and flour sheets.

In a mixing bowl combine coconut, sugar, flour and salt.

Stir in egg whites and almond extract.

Drop heaping teaspoonfuls of coconut mixture about 2 inches apart onto prepared sheets.

In a small saucepan, combine chocolate chips and shortening and stir constantly over low heat until melted.

This recipe makes about 30 Chocolate Drizzled Coconut Macaroons.

Preheat oven to 325F degrees. Line cookie sheets with parchment paper or silicone liners.

In a large mixing bowl stir together coconut, sugar, flour and salt.

Stir in egg whites and almond extract until well blended.

Drop teaspoonfuls of cookie mixture about 2 inches apart onto prepared sheets.

This recipe makes about 3 dozen One-Bowl Coconut Macaroons.

Prepare cookies as directed, adding 2 squares

semi-sweet baking chocolate, melted, to coconut mixture/

Cake Mix Cookies

How To Make Perfect Cookies

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