If you like coconut, and I sure do, these cookies are the ultimate! I took a basic macaroon recipe and tweaked it just a bit, and I think they are just about the best macaroons I've ever had, if I do say so myself. Super easy to whip up, and they don't last for long!
Puffy Coconut Macaroons by Erin Taylor Yield: about 18 - 20 cookies
14 oz. package shredded coconut, sweetened
1 can sweetened condensed milk
1 tsp. Vanilla, or Almond extract
2 egg whites, beaten with 1/4 tsp. salt until very frothy
2/3 C. Bisquick baking mix
Preheat oven to 325 degrees. Mix coconut with sweetened condensed milk. Add vanilla extract. Add egg mixture and combine thoroughly. Stir in Bisquick mix until well incorporated. Scoop with ice cream scoop or large spoon onto greased cookie sheet, or parchment paper covered sheet. Bake for 21-22 minutes until golden brown. Let rest on cookie sheet for about 5 minutes before transfering to a cooling rack or paper towel. Keep in plastic bag or sealed container in refridgerator.
*Optional: dip bottoms in melted chocolate chips and place on wax paper. Place in refrigerator until chocolate is firm.
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