Treat yourself to something sweet with a little bit of spice: cinnamon macaroons! This six-ingredient recipe makes whipping up a batch of homemade cookies a breeze. Shredded coconut delivers a fun texture with a sweet kick, while a liberal shake of cinnamon adds the perfect amount of spice to the cookies. Unlike other cookies, your cinnamon macaroons shouldn’t flatten out as they bake. They’ll stay mounded, like little mountains, making them even more fun to eat! The hardest part about this recipe is separating the egg whites from the yolk, and we’ve got a handy tip for you: set a slotted spoon over a bowl, and crack the egg into it. The egg white will flow through the opening, leaving the yolk still on top of the spoon.
Cinnamon Macaroon Ingredients
14 oz, sweetened shredded coconut
14 oz. sweetened condensed milk
1/2 t. vanilla extract
1/4 t. salt
2 egg whites
- Preheat the oven to 325° F.
- In a large bowl, combine the coconut, milk, vanilla and salt. Then, in another mixing bowl, put your electric mixer on med-high speed. Whip the egg whites to firm peaks. Fold the egg whites into the coconut mixture and stir to combine well.
- Drop the mixture by heaping teaspoon onto parchment lined cookie sheets (these cookies will really stick to your pan if you don’t use the parchment!) Sprinkle each cookie with a little cinnamon, and bake for 20 minutes, or until the tops are browning.
Makes 2-3 dozen cookies