Chocolate chip coconut macaroons or as I call them cocoballs

This is what heaven in a bite looks like. Even if you're not into coconut ...like me...these cocoballs will convert you guaranteed! This is a picture that popped up in my Facebook feed last week; it's a pre-H&W creation ...a cookie to salivate over.

I would always eye the box of macaroons in the pastry section at the supermarket and wonder. For years I would toy with the idea of buying a box and seeing if they were actually as good as they looked. Sometime last year I caved in. There must have been at least a dozen macaroons in the box; they were all gone within a day. I wanted to see how hard it would be to make; I found out they were crazy easy...hands down one of the easiest cookie recipes to date.

When I was reminded of these cookies by our good friends at FB, I quickly decided to make some for the teachers' gifts; the gingerbread cookies I had made TWICE had disappeared before I could package them. Between the hubby and the son, gingerbread cookies don't have a chance of surviving passed a day in this house.

INGREDIENTS

  • 2 x 200 gram bags of shredded coconut - either sweetened or unsweetened (I used one of each)
  • 1 can of Eaglebrand sweetened condensed milk
  • 2 egg whites
  • 2 tablespoons of flour
  • approximately 1 cup of chocolate chips (optional)

HOW TO

  • In a large bowl, combine all the ingredients until well incorporated
  • Form into tiny teaspoon-sized balls (48) or bigger balls (24)
  • Place on a parchment paper-lined cookie sheet
  • Bake in a 375° oven for 8 to 10 minutes until golden
  • Good to go once they've cooled and solidified (they will be ooey gooey in the middle)

This time I managed to have enough to make 3 beautifully wrapped teachers' gifts for the kids to bring to school. Eight more gifts to bake and wrap...next sucre à la crème.

Enjoy!

13/16

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