Coquito Coconut Macaroons
Chewy Coquito Coconut Macaroons are flavored with rum, cinnamon, nutmeg, and sweetened condensed milk, perfect for holiday baking.
Equipment
- baking sheet
- parchment paper
- mixing bowl
- electric mixer
- cookie scoop
Ingredients
For the Coquito Coconut Macaroons
- 2 large egg whites
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg or pumpkin pie spice
- 7 oz sweetened condensed milk about ¾ cup
- 14 oz sweetened shredded coconut
Instructions
For the Coquito Coconut Macaroons
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Add egg whites to a bowl and whisk until stiff peaks form. Gently fold in the vanilla, salt, cinnamon, nutmeg, sweetened condensed milk, and shredded coconut until combined.
- Using a 2 tablespoon cookie scoop or spoon, scoop the filling and add to the baking sheet. Space closely as they don’t spread much.
- Bake at 300°F until golden around the edges, about 20-25 min. Let cool for 5 minutes before serving.
Notes
To store, keep in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 6gMonounsaturated Fat: 1gSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 2mgIron: 2mg
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