While I’m not participating in any actual cookie swaps (not entirely sure what a cookie swap is), I am baking, and consuming a lot of cookies this Christmas season. Thankfully, the hubs likes to take them to his office to share so we aren’t eating ALL of the cookies. This recipe is so easy and the ingredients are standard in every kitchen, not just a baker’s pantry.
14 oz shredded sweetened coconut
3 large egg whites
1/2 cup sugar
1 tsp vanilla extract
pinch of salt
Milk chocolate chips for the drizzle (optional)
Preheat your oven to 325 degrees. In a large mixing bowl beat together the egg whites, sugar, vanilla, and salt until medium-firm peaks form. Gently fold in the coconut. Drop a generous tablespoon-sized amount of batter onto a greased, parchment paper lined cookie sheet. Bake for 20-25 minutes until the edges of the cookie turn a golden brown. Transfer to a cooling wrack and allow to cool completely.
If you want to do the chocolate drizzle. Melt half a cup of chocolate chips and drizzle chocolate onto the cooled Macaroons. You could also dip half the cookie into the chocolate (this would require more melted chocolate), or just dip the bottoms of the cookies in chocolate.
If you have any cookie recipes you live by at this time of year, share them in the comments below.