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Toasted Coconut Macaroon Cookie Recipe

Macaroon cookies come in many different versions. However, without a doubt they are said to have originated in Europe, specifically Italy and France, although Turkish Almond macaroons are a delight.

The main ingredients in a great macaroon cookie recipe usually contain one or more of the following ingredients, depending on its origin of birth - almonds, almond or vanilla essence, desiccated coconut and egg whites.

My daughters love the coconut version when I purchase these at the bakery. They are usually toasty and crunchy on the outside with visible signs of some browning and decadently moist, chewy and luscious on the inside. This recipe resembles just that, only I go one step further on occasion and toast the coconut in the oven before proceeding. I have given the instructions for doing this in the recipe.

If you are a true lover of coconut, then you should try this recipe. I guarantee that you will be making this often, as it's so easy and inexpensive to make.
toastedcoconutmacaroons
Ingredients

14 oz. package sweetened shredded coconut
14 oz. can condensed milk
1 tsp. vanilla essence (the real stuff)
2 large egg whites (3 medium)
1/4 tsp. kosher salt
Melted chocolate for dipping (optional)

Method

Preheat the oven to 375 degrees F.

1. Spread the coconut on a cookie sheet and toast it in the preheated oven until golden brown, approximately 8 minutes or more. Remove the coconut from the oven and let it cool. Reduce the oven temperature to 325 degrees F.

2. Combine the shredded coconut, condensed milk and the vanilla essence in a large bowl and set aside.

3. In a separate bowl, beat the egg whites and the salt until medium-firm peaks form. Gently fold the whipped egg whites into the coconut mixture with a large spoon (making a figure 8) until combined. Line a cookie sheet with parchment paper and place 2 teaspoon drops of mixture or a 1 3/4 inch ice cream scoop onto the paper, spacing them apart. Bake for 25 - 30 minutes.

When the cookies are completely cooled, melt your favorite chocolate and dip the coconut macaroons, setting them either on parchment in the refrigerator or a wire rack to set.

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