Coconut Macaroons

Name: Coconut Macaroons
Yield: Makes 2 dozen 2 1/2-inch cookies
Ingredients: One 14-ounce bag sweetened shredded coconut; 1/3 cup sugar; 3 large egg whites; 1 tablespoon pure vanilla extract; 3 tablespoons sweetened condensed milk

January 24, 2012

When you think of a macaroon, you think of a high, rounded cookie. Think again. At the shop we flatten them to accommodate ice cream in the middle. We love the toasted coconut flavor of the cookies, or for a nostalgic twist, try almond extract instead of the vanilla. Paired with Chocolate Ice Cream (page 137), it’s practically an Almond Joy!

Recipe notes

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