Sharing a Recipe: Coconut Macaroon Cookies
It is that time of year when everyone is baking christmas cookies! We wanted to share with you a recipe of one of our favorite christmas cookies. These are not only a pretty cookie they are delicious and make cookies trays extra special. We took a traditional coconut macaroon recipe and jazzed it up a bit with some coconut milk.
Ingredients:
16 oz Sweetened Shredded Coconut
10 oz Sweetened Condensed Milk
4 oz Coconut Milk
1 teaspoon pure vanilla extract
1/4 teaspoon coconut extract
2 extra-large egg white. at room temperature
1/4 teaspoon kosher salt
Coating Chocolate
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, coconut milk, and the extracts a in a large bowl. Whip the egg whites and salt on high speed in an electric mixer(with whisk attachment) until they make medium- firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter on to sheet pans. Here at The Cake Boutique we line ours with parchment paper. Bake for 25-30 minutes, until golden brown. Cool and dip bottoms into melted chocolate- let dry and ENJOY!
Ingredients:
16 oz Sweetened Shredded Coconut
10 oz Sweetened Condensed Milk
4 oz Coconut Milk
1 teaspoon pure vanilla extract
1/4 teaspoon coconut extract
2 extra-large egg white. at room temperature
1/4 teaspoon kosher salt
Coating Chocolate
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, coconut milk, and the extracts a in a large bowl. Whip the egg whites and salt on high speed in an electric mixer(with whisk attachment) until they make medium- firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter on to sheet pans. Here at The Cake Boutique we line ours with parchment paper. Bake for 25-30 minutes, until golden brown. Cool and dip bottoms into melted chocolate- let dry and ENJOY!
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