These coconut macaroons are perfect for holiday cookie exchanges! They are not only gorgeous and delicious, but they are super easy to make.
14 oz can sweetened condensed milk
2 large egg whites
3 tsp vanilla
1/4 tsp salt
7 C sweetened flaked coconut
1 lb semi sweet chocolate chips
Preheat oven to 325 degrees and line two cookie sheets with parchment or silpat.
In a large bowl mix together all the ingredients except for the chocolate. Using a 1 1/2″ cookie scoop very loosely filled, drop onto the prepared sheets. Wet your fingertips and shape cookies into loose haystacks.
Bake in middle rack of your oven until golden brown, about 18 minutes. Cool the cookies on the sheet for about 2 minutes, then remove to a cooling rack.
Melt chocolate in a microwave proof bowl for 1 minute on high. Mix well and microwave for another 30 seconds if needed.
Holding the macaroon by the tip, dip the bottom of the cookie in the chocolate , scrape off the excess on the side of the bowl and place cookie on some wax paper. Allow chocolate to set completely. You can put them in the fridge to do it quickly.
recipe adapted from Brown Eyed Baker
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 26g
- Sodium: 43mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg