Uploaded April 2014 | Updated September 2026, 32 minutes ago
These little cookies are golden brown on the outside, and chewy in the inside. I am sure that you guys will be dying to make more.
Ingredients:
1 14 oz Bag of Sweetened Shredded Coconut
1 14 oz Can of Sweetened Condensed Milk
1 tsp of Vanilla Extract
¼ tsp of Almond Extract
2 Egg Whites, at room temperature
¼ tsp of Salt
½ tsp of Cream of Tartar
Directions:
1. Preheat your oven to 325 degrees.
2. Cover baking sheets with parchment paper
3. In the bowl whisk the eggs, salt and cream of tartar until very stiff peaks.
4. In a large bowl mix together the remaining ingredients until fully incorporated.
5. Using two spoons, drop the macaroons about an inch apart on the baking sheets. Bake for about 30 minutes or until golden brown.
6. Let cool on the baking sheet for 5 minutes, and then transfer to a cooling rack
7. Dip in chocolate and cool on parchment paper
Thank you guys so much for watching! Please like comment and SUBSCRIBE!!
Instagram: @jennycakesbakery
Twitter: @jennnybakes
These little cookies are golden brown on the outside, and chewy in the inside. I am sure that you guys will be dying to make more.
Ingredients:
1 14 oz Bag of Sweetened Shredded Coconut
1 14 oz Can of Sweetened Condensed Milk
1 tsp of Vanilla Extract
¼ tsp of Almond Extract
2 Egg Whites, at room temperature
¼ tsp of Salt
½ tsp of Cream of Tartar
Directions:
1. Preheat your oven to 325 degrees.
2. Cover baking sheets with parchment paper
3. In the bowl whisk the eggs, salt and cream of tartar until very stiff peaks.
4. In a large bowl mix together the remaining ingredients until fully incorporated.
5. Using two spoons, drop the macaroons about an inch apart on the baking sheets. Bake for about 30 minutes or until golden brown.
6. Let cool on the baking sheet for 5 minutes, and then transfer to a cooling rack
7. Dip in chocolate and cool on parchment paper
Thank you guys so much for watching! Please like comment and SUBSCRIBE!!
Instagram: @jennycakesbakery
Twitter: @jennnybakes
