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
Preheat the oven to 350°F. In a large bowl, mix the coconut and flour together. Set aside.
In a medium-sized bowl, whisk the egg whites, caster sugar, salt, vanilla extract, and almond extract until light and frothy.
Pour the condensed milk into the coconut mixture, followed by the egg white mixture. Mix with a spatula until completely combined.
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.