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i love coconut and whenever i think about a good coconut macaroon i think about either the ones that i had found at a grocery store while i was in england or the samoa cookies from the girl scouts. even though these guys don’t have caramel in them, doesn’t mean you can’t add in a little caramel drizzle or if you would rather have a little crunch you can add some sliced almonds on top. there really is no wrong way to making these coconut macaroons a little different for your taste buds.
go here to watch a video of these cookies being made!
makes 16 cookies
1, 12 oz bag shredded coconut
14 oz can sweetened condensed milk
1/2 tsp vanilla extract
1/4 tsp almond extract
2 egg whites
chocolate for drizzling
preheat oven to 350 degrees F and line a sheet pan with parchment paper. in a bowl, whip the egg whites to stiff peaks. in another bowl, combine the coconut, sweetened condensed milk, extracts and salt and mix together. gently fold the whipped egg whites into the coconut mixture. scoop the batter onto the pan and bake for 20-25 minutes or until golden brown. liquid may spread on the pan and around the cookies, but don’t worry it is easy to remove and the cookies are still nice and moist! let the cookies cool and then drizzle with the chocolate.