Printable Area
Coconut Chai Macaroons
Recipe courtesy Alie Ward and Georgia Hardstark
- Total Time:
- 35 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- Easy
- Yield:
- 18 to 22 cookies
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1/2 teaspoon rum extract
- 1/2 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
- 1 tablespoon chai spices
Directions
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
Combine the coconut, condensed milk, rum extract and vanilla extract in a large bowl. Whip the egg whites and salt until they make firm peaks. Fold the egg whites into the coconut mixture. Place tablespoon-size rounds of batter onto the prepared baking sheet lined, and sprinkle liberally with the chai spices. Bake until golden brown, 20 to 25 minutes. Cool and serve.
© Recipe courtesy Alie Ward and Georgia Hardstark