I posted a recipe for coconut macaroons before. That version was a dense, gooey, really sweet macaroon. I would say it’s closer to candy than cookie, which is delicious in its own right.
This version is quite different in that they’re drier and crispier, more like a cookie. They’re also less sweet and lower in fat (previous version had a whole can of sweetened condensed milk). They both have a nice chew and great coconut flavor, so now you can choose to make whichever one you prefer. I made this recipe because I had a lot of leftover organic unsweetened shredded coconut from making the hummingbird muffins. The coconut is a very fine shred, unlike the larger sweetened shredded coconut you usually find in the supermarket baking aisle.
My recipe is based on one posted by momofukufor2 but I scaled it up four times and made my own adjustments.
Coconut Macaroon Cookie
3 1/3 cup shredded unsweetened coconut
2/3 cup sugar
5 tablespoons flour
3 egg white
2 Tbsp sweetened condensed milk
1/2 tsp pure almond extract
Preheat oven to 325. Combine coconut, sugar, and flour. Stir in the egg white, sweetened condensed milk, and almond extract. The dough should be moist and hold together. If it’s too dry, add another egg white or 1-2 Tbsp sweetened condensed milk. Use a cookie scoop to portion the cookies on a parchment paper lined cookie sheet. I used a round measuring spoon (1 Tbsp size) to scoop the dough, pressed it flat against the bowl, and then tapped the cookie out onto the baking sheet. Bake for 15 minutes or until edges are golden brown. Cookies should come off the pan easily with a spatula.
I tried playing with Brian’s camera to create the unfocused background. The coloring’s all wonky though. =/