I originally made these in January 2014. Here is an update in January 2016. I tried dipping some in chocolate this time. When I made these in 2014 my mom requested these cookies. Eric and Martin are fans of coconut. This recipe made 30 cookies. I made 3 different types; plain macaroon, macaroon filled with raspberry or strawberry jam and almond flavored macaroon. This was an incredibly simple recipe and these cookies were flavorful, chewy and delicious!
2 – 14 ounce bags of sweetened, shredded coconut
3 large egg whites
1 – 14 ounce can of sweetened condensed milk
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees
2. Spread coconut evenly across 2 parchment lined baking sheets. Toast until golden brown, 15 minutes. Stir every 5 minutes. You need to stir the coconut so it toasts evenly.
3. Beat egg whites with an electric mixer (I used a stand up mixer) on high speed until stiff peaks form. (takes about 3-5 minutes)
4. Combine toasted coconut, condensed milk and vanilla in a bowl.
5. Fold egg whites into coconut mixture. Blend well together.
6. Wet hand, to help keep mixture from sticking, and form into about 30 mounds. Golf ball size or smaller. Place on parchment lined baking sheets.
7. When using jam, make an indentation in middle of each mound with your finger. Spoon about 1/4-1/2 teaspoon jam into centers before putting in oven. (I used raspberry, strawberry and grape jams)
8. To make almond flavored add 1/2 teaspoon almond extract and topped with a slivered almond.
9. You can also dip in chocolate when you take out of oven. I melted 1 cup bittersweet chocolate in microwave for 45 seconds.
10. Bake until browned and crisp edged, about 12-15 minutes. I turned baking sheet around after 6 minutes. Let cool on rack.
Everyone loved these simple and delicious cookies! Enjoy!!