I mentioned in yesterday in our post 10 of Our Favorite Holiday Movies & Some New Holiday Traditions that we had our 1st Annual Holiday Baking Championships the other night. Well, Logan & I felt it was important for our readers to know & to receive our winning cookie recipe. Gloat Gloat!! Sophia & Philip made an incredible dessert too and once they share their secret recipe I will make sure to pass it on:)
5-1/3 cups (one 14-ounce bag)Trader Joe’s Shredded Sweetened Coconut,6 ounces
3/4 cup + 2 Tblspoonssweetened Nature’s Charm Sweetened Condensed Coconut Milk, 11.25 Oz. (Pack of 6)
1 teaspoon Vanilla Extract, Madagascar
2 large eggs whites
1/8 teaspoon salt
Let’s get started by combining the coconut, sweetened condensed coconut milk and vanilla extract. Mix well. In the bowl of an electric mixer,(if you don’t have an electric mixer use a large whisk and mix) beat the egg whites and salt until stiff peaks form. Now gently fold the eggs whites into your coconut mixture, folding gently until all ingredients are combined) Using medium size scooper or tablespoon form heaping mounds of the coconut mixture onto the prepared parchment covered baking sheet, spacing about 1 inch apart. Bake in 325-degree oven for 20-25 minutes. Let cool these balls of deliciousness cool in their pans for a few minutes before transferring to a wire rack to cool completely.
Melt the white chocolate in a microwave-safe bowl at medium to low power, stirring every 30-seconds, until just smooth and creamy. (If you’re old school like me you can melt the white chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the white chocolate, be generous, sprinkle your colors(you can also place your sprinkles on a plate and drop the chocolate side in the color of your choose) return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the white chocolate to set. These cookies can get super hard if left in the refrigerator to long. Remove and place the cookies in an airtight container and leave at room temperature.
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