Coconut Macaroon cookie

I’m not sure if there are such things as failures when it comes to baking. If it’s edible, I’m eating!

So I was supposed to make Filipino-style macaroons but because I did not put the batter in any mold, they spread when baking and became cookie-like instead. The taste is still as good but it was on the crispier side compared to the fudgy gooey macaroon. I was adamant at saving my baked goods so I added some chocolate drizzle in the end for that extra push. Turns out it didn’t even need the chocolate. It was good on its own, and I ate two for breakfast today.

Coconut Macaroon Recipe

(Makes 1 dozen)

Ingredients:

¼ cup butter

1/2 can condensed milk

1 pc egg

1 tsp vanilla

¼ cup flour

1 cup desiccated coconut

Instructions:

1. Preheat oven to 350F

2. Whisk egg thoroughly. Whisk in butter, condensed milk and vanilla.

3. Whisk in the flour and combine thoroughly

4. Fold in desiccated coconut

5. Scoop 1 TB of dough into a cookie sheet and bake for 10-12 minutes

6. Let cool and serve

7. Optional: Melt semisweet chocolate in a microwave and dip the bottom of the cookie in chocolate & drizzle on top of the cookie.

Place in parchment paper and put in the fridge for 10 minutes until the chocolate sets.

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