My children love these chewy coconut macaroon cookies! They are easy to make and since they only have 4 ingredients they come together quickly, but they need to bake for about 25 minutes. Pretty soon it will be too warm to make these cookies, so I made several batches while we are still experiencing cool weather and placed them in the freezer.
I rarely use parchment paper, but I strongly advice using either parchment paper or a Silpat Mat when making this recipe. These cookies are quite sticky and are very difficult to remove from a baking sheet, even if the baking sheet has been greased and floured.
14 oz. bag of sweetened coconut
14 oz. can sweetened condensed milk
2 teaspoons vanilla
2 egg whites
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
In a medium bowl, combine coconut, condensed milk and vanilla.
In a small bowl, beat egg whites until peaks form. (I use my emersion blender with the beater attachment).
Gently fold egg whites into coconut mixture.
Drop by heaping tablespoons (I use my cookie dough scoop) onto the parchment lined baking sheet. Press into a mound shape if necessary. Repeat.
Makes 2 dozen large cookies.
Are you indulging in a baking frenzy before it gets hot?
This post is linked to Foodie Friday.