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25 Days of Cookies: Bubbie's Coconut Macaroons

Photograph by Daniel Montoya

This recipe comes from Kimberly's bubbie (her grandmother) and is a childhood favorite. These are traditionally served at Passover, as they contain no flour and are naturally gluten-free. A perfect holiday cookie (they look like snowballs!) for the coconut-loving cookie monsters in your house. They keep beautifully in the freezer for any time a cookie craving strikes. For a fun twist, add some chocolate chips or drizzle melted chocolate on top.

RECIPE: Bubbie's Coconut Macaroons

Yields 2 dozen cookies

Ingredients

  • 14 oz. of sweetened shredded coconut
  • 14 oz. of sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 2 extra large, room-temperature egg whites
  • ¼ teaspoon kosher salt

Directions

  1. Combine all the ingredients in a large bowl until well mixed.
  2. Using an ice cream scoop, scoop onto parchment paper or a silicon mat.
  3. If there are any loose coconut shreds, press them into the dough before baking so they don't burn.
  4. Bake for 25-30 minutes until golden brown.
Photograph by Daniel Montoya

More Cookies:

Starry Sugar Cookies

Peanut Butter Blossoms

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