These were great, but they weren't as mind-blowing as I had hoped. I mean, when you substitute cream of coconut for plain ol' white sugar, you expect fireworks. There were none. In fact, personally I prefer the sugar version. While the macaroons with cream of coconut were smoother in flavor, I believe the original just tastes more straight-up coconutty.
Ingredients
- 1 egg white
- 1/4 cup cream of coconut
- 1/2 tsp vanilla extract
- 1/8 tsp kosher salt
- 1 cup shredded unsweetened coconut
15 cookies
Directions
Preheat oven to 300ยบ.
In the bowl of a standing mixer, add egg white and beat at medium speed. With the mixer running, add sugar, vanilla, and salt.
Fold in the coconut and mix well. Let chill for 15 minutes.
Drop 1 tablespoon scoops on a parchment-lined cookie sheet. Bake for about 30 minutes or until golden brown.
Let cool before serving.
45 minutes
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