I fucking love coconut, I’m sure it’s something I got from my mother. Coconut cookies, coconut cream pie, coconut shrimp, shredded coconut straight out of the bag… eventually I’ll deconstruct a whole coconut and go buck-wild-crazy over that.
Anyways, coconut is a amazing and coconut macaroons have always been one of my very favorite incarnations. It’s such a simple process with such delicious results! It’s also pretty damn versatile, lots of add-in flavor options to mix things up. My guilty pleasure macaroon addition has to be white chocolate chips. And then if you throw some semi sweet chocolate coating over it, you are in heaven.
I really can’t stress just how easy these cookies are. I would have to say by far the easiest cookie with the best flavor and most impressive result. People who don’t know how easy this is can be fooled into thinking you spent hours in the kitchen.
- 28 ounces shredded coconut
- 28 ounces sweetened condensed milk
- 2 egg whites (optional)
- 1 tablespoon vanilla extract (optional)
- 8 ounces white chocolate chips (optional)
- 11.5 ounce bag of semi-sweet chocolate chips - melted (optional)
- Preheat oven to 350 degrees
- In a large bowl thoroughly mix your shredded coconut and sweetened condensed milk - you could totally stop there and proceed to baking, if you want to make it even more awesome you can proceed to the next step
- Mix in your vanilla extract and white chocolate chips
- Whip two egg whites in a separate bowl until stiff peaks are achieved and then carefully fold into your coconut mixture.
- On a couple of baking trays use a ice cream scoop or large spoon to scoop mounds about 1½" to 2" in diameter.
- You can place these much closer together than normal cookies as these will not expand.
- Place in your preheated oven and bake for 8-9 minutes and then turn the trays 180 degrees and bake for another 6-9 minutes. You will want to pull them out once the edges of the coconut are a little bit golden, and before your bottoms start to brown.
- Allow them to cool for five minutes on the trays, and then move to a rack to cool fully.
- Once your cookies are cool, melt your chocolate in a medium bowl until smooth.
- Place parchment paper on your baking trays for protection.
- Dunk the bottoms of your cookies into the chocolate and then place it on the parchment paper to harden.
- You can also drizzle your chocolate in ribbons over the cookies.
- You can pretty much do whatever you think sounds good, just let the chocolate harden once done (you can expedite this by putting it in the fridge).
Really though, if you’ve got a hankerin’ for something sweet, you should throw these together ASAP!
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…