So you now have all the award-winning recipes from our cookie swap and hopefully you've enjoyed one or more of them. Today I'm sharing the recipe that I picked to win. I have a thing for coconut. I think I love it slightly more than chocolate. So these were my favorites for the prize.
Chocolate Dipped Coconut Macaroons
1 (14 ounce) can Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut
Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.