My heart belongs to the crunchy-on-the-outside-and-moist-on-the-inside American variety of macaroon. It is largely coconut and heaven. Totally makes my mouth water to think about them and my thoughts subsequently drift toward my love of Almond Joy candy bars. It’s no surprise that I gave in and mixed the treats together on a snowy afternoon!
This cookie looks like a coconut macaroon but is extra tasty thanks to toasted almonds and chocolate chips. Your friends and family are going to love this treat!
Tip: When you separate the eggs, place the egg yolks in a small bowl. Stir them together and store for a day or two until you have time to make Pasta Alfredo (calls for egg yolks only) or Cooked Eggnog. No time? Well, remember that 2 egg yolks = 1 egg in most recipes so don’t throw away your egg yolks!
2 Egg whites
1 14 ounce bag of shredded, sweetened coconut
¾ C Sweetened Condensed milk (add an extra 2t if you like them extra moist)
1t Vanilla Extract
¾ C Roasted Almonds; roughly crushed (I like the salted ones)
¾ C Chocolate chips
Preheat your oven to 325°. Prepare your cookie sheet (any which way you prefer) to be non-stick. This means you can butter it, use parchment paper, or use a silicon mat.
In a large bowl stir together the coconut, milk, vanilla, almonds, and chocolate chips. In a separate bowl, whip the egg whites into stiff peaks. Fold the egg whites into the coconut mixture.
Place mixture by teaspoonfuls onto prepared cookie sheets. Your cookies should be approximately the size of a ping pong ball. Bake for 20-23 minutes, turning cookie sheet halfway through the baking process to ensure even toasting of the coconut.
Let them sit for a minute after removing them from the oven and then transfer them to a cooling rack. If you let them cool completely without removing them from the pan, they may become “glued” to the pan (and nobody has time for that).