I can barely believe it is the middle of December. It just feels like a few days ago we were sitting out on our deck…the same deck that is now covered in snow!
Leisurely reading on the deck has been replaced with frantic shopping, cleaning, and baking!
While we are trying to somewhat “cut back” on the madness, we still want to celebrate Christmas and make it fun and memorable.
One of the areas I have decided to pare down is baking as I don’t think we will be having as many visitors. While our son will be home for Christmas this year…(me doing a happy dance), our daughter is in the far north of Canada, and isn’t able to make it home for the holidays…(me doing a sad dance, okay…I’m not dancing at all!). So I’m not expecting the same level of visitors.
Now, I didn’t say I’m not baking…I’m just not baking a bakery worth of baking…lol!
This recipe for Coconut Macaroons is from a nurse colleague of mine. She brought these cookies into work one Christmas and we all begged her for the recipe, which she happily shared!
I’ve had it for about 100 years and used to make them all the time, but haven’t made them in quite a while. When I make them for Christmas, I like to dip the bottoms in melted chocolate, but that step is completely optional. They taste amazing, with or without the chocolate.
- 4 cups sweetened flaked coconut
- ¾ cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 large eggs whites
- ¼ teaspoon salt
- OPTIONAL- ½ cup of good quality melted semi-sweet chocolate (I use Belgian chocolate)
- Preheat the oven to 325 degrees Fahrenheit Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.(SEE - How To Make Perfect Meringue)
- Fold the egg whites into the coconut mixture.
- Using two spoons, form heaping teaspoons of the mixture into mounds on a parchment lined baking sheets.
- Bake for 23 to 25 minutes, rotating the pans halfway through until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- When completely cooled dip bottoms of cookies into the melted chocolate and place dipped cookies onto parchment to cool.
TIP #2 - Melt chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in double boiler over simmering water.)
PIN IT – Chocolate Dipped Coconut Macaroons
If you have any questions at all, please feel free to ask and I will do my very best to answer.
Looking for some more great recipes for cookies? Check these out:
What are some of your favourite cookies to bake (or eat)?