M&M Coconut Macaroons (Flourless)

Cook’s Notes: You will have about 1 c of the sweetened condensed milk left. That’s enough to make one batch of Dark Chocolate Turtle Fudge. These macaroons are more like candy than traditional cookies. You could also add 1/2 c chopped almonds or walnuts. If you don’t have mini M&M’s on hand, use semisweet chocolate chips.

2/3 c sweetened condensed milk (from a 14-oz can)
2 tsp vanilla
1/4 tsp salt
1 egg white
3.5 cups unsweetened flaked or shredded coconut
1 c mini M&Ms

Heat oven to 350°F. Line cookie sheets with parchment paper.

Put the sweetened condensed milk into a bowl; add the vanilla, salt, and egg white. Stir until well mixed. Add shredded coconut, and stir until well coated with the milk mixture. Batter is damp. Add the M&M’s and stir until they are evenly distributed in the mixture.

Using a cookie scoop, drop the mixture by tablespoonfuls, about an inch apart, onto the prepared cookie sheets. The coconut stacks may loosen as you drop them on the cookie sheet. To correct this, dampen your fingers with water and press the mounds together.

Bake 1 sheet at a time. Bake 12 to 15 minutes or until the cookies are golden brown around the edges. Let cookie sheets stand briefly to cool. Remove the cookies from the pan and cool on wire racks. Yield: About 4 dozen.

Recipe sources: Modified a recipe posted by “Bobbi Jo” to the Worldwide Recipe Penpal forum with instructions in the Joy of Cooking, 75th Anniversary edition

M&M Macaroons

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