Have I ever mentioned my husband doesn't like chocolate...Well if I haven't now you know!!! He loves cookies as long as they have no chocolate. So every time I make chocolate chip cookies which me and the kiddies love, I make some without chocolate chips (What a nice wife,right). So when I made this delicious babies he was so happy that he made me make them 3 times that week. I'm glad he loved them and I'm sure that someone in your life that doesn't like chocolate chip cookies will love them too, and everyone else!!!
I got this recipe from the December issue of Good Housekeeping and the one only amazing Martha Stewart shared one of her favorite cookies to make during the holidays!!!
So thank you Martha
~Coconut Macaroons~
Ingredients
14 oz. sweetened flaked coconut
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp. kosher salt
Preheat the oven to 325 degrees F.
Line 2 large cookies sheets with parchment paper.
Line 2 large cookies sheets with parchment paper.
In large bowl combine the coconut, condensed milk and vanilla.
In a medium bowl, with a mixer with a
whisk attatchment on high speed
whip the egg white and salt until medium-firm.
Carefuly fold egg whites into coconut mixture
with an ice scream scoop or a rounded teaspoon,
drop batter onto prepared cookie sheets.
Bake for 25 to 30 minutes or until golden brown.
With metal spatula, tranfer cookies to wire rack to cool.
Then your done!!!
