Note: We’re celebrating the season with a special #Christmas2020 holiday cookie countdown! We’re offering a wide variety of take-and-bake cookies plus special ready-to-eat breads via the San Juan Islands Food Hub this holiday season. Create the perfect cookie tray at home or send them to friends and family! If you miss the Food Hub deadline to order, call us directly at (360) 378-3587 to place orders until December 18 for pickup December 21-26 or order by December 25 for pickup December 28-January 2.
Calling all coconut lovers! Coconut macaroons are gluten-free, so if you or loved ones have a gluten intolerance, this is the cookie for them. They are simple to make and not too sweet. They are chewy and moist on the inside with a crisp golden shell on the outside. We suggest dipping the cookies into dark chocolate, but if you’re not a chocolate fan, you can skip this step. During the holidays, we are surrounded by chocolate chip or peanut butter cookies, so for something a bit lighter try this recipe! One of these morsels will be the perfect late night or afternoon snack.
14 oz sweetened flaked coconut
¾ c sweetened condensed milk
1 tsp vanilla
2 large egg whites
¼ tsp salt
4 ounces dark chocolate (optional)
1. Preheat oven to 325 F. Line two baking sheets with parchment paper.
2. In a medium-sized bowl, mix together coconut, sweetened condensed milk, and vanilla. Set aside.
3. Using a stand or handheld electric mixer, beat the egg whites and salt until they can hold stiff peaks.
4. Fold the egg whites into the coconut mixture.
5. Using a 1-inch cookie scoop or two spoons, form small mounds on prepared baking sheets. Space 1 inch apart.
6. Bake for 12 minutes, rotate sheets, bake another 14 minutes. Cookies are done when they have a golden color surrounding the entire cookie. Allow to cool completely.
7. Melt chocolate in a microwave-safe bowl for thirty seconds, stir and repeat this process until chocolate is fully melted. Dip the bottoms of the cooled cookie into the chocolate. Place onto parchment-lined baking sheets. Allow chocolate to harden.