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Coconut Macaroons

Active Time: 25 minutes
Total Time: 50 minutes • Makes: about 2-1/2 dozen


1 bag (12 ounces) Hershey’s® milk or special dark® chocolate Kisses®
1 cup sweetened condensed milk
1 teaspoon McCormick® pure vanilla extract
1 package (14 ounces) Baker’s® shredded sweetened coconut
2 Schnucks large egg whites
1/4 teaspoon salt

1. Adjust two oven racks to upper and lower positions; preheat oven to 350°F. Line 2 large rimmed baking pans with parchment paper. Unwrap chocolate pieces; set aside in cool place.

2. In large bowl, stir sweetened condensed milk and vanilla until well combined; stir in coconut. In second large bowl, with mixer on medium speed, beat egg whites and salt 4 minutes or until stiff peaks form. Gently fold egg white mixture into coconut mixture just until combined.

3. Form coconut mixture into 1-1/2 -inch balls; place 2-inches apart on prepared pans. Bake cookies 17 to 20 minutes. Transfer pans to wire racks; gently push 1 chocolate piece into center of each cookie. Cool on pan 5 minutes; transfer to wire rack to cool completely. Store in air-tight container.

Each cookie: about 120 calories, 6 g total fat (5 g saturated), 5 mg cholesterol, 75 mg sodium, 16 g carbohydrate, 1 g fiber, 13 g sugars, 2 g protein