Today's cookie- Coconut Macaroons
These are probably the SIMPLEST cookie ever. They have 4 ingredients and take no time to whip up. They are chewy on the inside and toasted on the outside. Give them a chocolate dip or drizzle and they really become a treat!
I got this recipe off of the back of a bag of coconut a long time ago, I'm not even really sure what brand it was. All I know is that it is a good recipe, really good.
1 egg white
1 (14 oz) can of sweetened condensed milk
1 (14 oz) Bag of shredded coconut
2 teaspoons vanilla OR almond extract
Whip the egg white in a bowl until foamy and almost double in bulk. In a separate bowl, whip the sweetened condensed milk. Usually this is something that I would skip, but beating the milk seems to give it a lighter texture and makes it easier to mix in. Add the whipped milk to the egg white along with the coconut and flavorings. Mix together with a spatula or wooden spoon. Drop by rounded tablespoon onto a greased cookie sheet. If you don't grease it, they will stick. Alternately, parchment paper works very well and there is no need to grease it. Bake in a 325 degree oven for 15-17 minutes or until the coconut on top is starting to get nicely browned and the cookies seem set. Remove IMMEDIATELY from the cookie sheet and let cool on a wire rack. Store in an airtight container.
After they have cooled you could dip the bottoms or half of the cookie into melted chocolate, or drizzle the tops. Also, I think about 1/2 cup of mini chocolate chips would be amazing in these.