Macaroon Cookie Recipe

This tasty toasted macaroon cookie recipe is easy to make.

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3/4 cup coconut cream
2 Tablespoons honey
4 egg whites
2 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cups unsweetened shredded coconut
4 1/2 cups sweetened shredded coconut


Preheat the oven to 375 degrees F.

Line a cookie sheet with parchment paper.

Stir the cream of coconut in the can, then pour into a bowl.

Add the honey, egg whites and vanilla and whisk to combine.

In another bowl,toss together the two kinds of coconut with the salt.

Pour the liquid mix over coconut mix and toss to combine. Spoon tablespoons of the batter onto the prepared pan.

Using wet hands, form them into rounded heaps.

Bake in the preheated oven for 15 minutes or until golden brown.

Place cookie sheet onto cooling rack, let cool a couple minutes then transfer the cookies directly onto the cooling rack.

Repeat the process if you have batter for more than one cookie sheet.

Cool and eat.

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