WATCH: How to Make Coconut Macaroon Cookies

We turned your favorite crunchy macaroons into a cookie!

 

Love everything about crunchy coconut macaroons? We took all the flavors and the textures you love and turned it into bite-sized goodies. 

 

Coconut Macaroon Cookies

 

Makes 22 cookies
Prep Time 10 minutes
Baking Time 25 minutes

 

3 large egg whites
¼ cup caster sugar
3 cups niyog, or freshly grated coconut
¼ cup all-purpose flour
½ cup condensed milk
¼ teaspoon vanilla extract
1/8 teaspoon almond extract
¼ teaspoon salt

 

1

Preheat the oven to 350°F. In a large bowl, mix the coconut and flour together. Set aside.

 

2

In a medium-sized bowl, whisk the egg whites, caster sugar, salt, vanilla extract, and almond extract until light and frothy.

 

3

Pour the condensed milk into the coconut mixture, followed by the egg white mixture. Mix with a spatula until completely combined.

 

4

Scoop by rounded tablespoons or with a small ice cream scoop and place into a cookie sheet lined with parchment paper. Bake for 25 minutes or until the edges are golden brown. Transfer onto a wire rack and cool completely.

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A drizzle of chocolate syrup takes this classic Filipino-style coconut macaroons to the next level!

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