Easy Coconut Macaroon Snowballs

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I’ve never been a fan of macaroons, those dry and crumbly egg white confections. And I always found that coconut got stuck in my teeth. These macaroons, on the other hand, are chewy and dense and full of coconut flavour while the oats give more structure to the cookies. The sweetened condensed milk make the macaroons sweet and creamy. You could also stir in one or two tablespoons of rum to give them a taste of the Caribbean.

I made a batch of these for Donatello’s birthday, since he’s a fan of coconut and not a fan of chocolate. I am also bringing a batch to a work Christmas party and potluck, since they are easy to transport, quick to whip up, and tasty to boot! The dough is a bit crumbly, so be sure to squeeze it into shape. If you make them into little pyramids, the tips brown nicely.

Coconut Macaroon Snowballs

 

Author:

Kiku Corner

Recipe type: Dessert

Cuisine: American

Serves: 30

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

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Ingredients

• 1 14-oz can sweetened condensed milk
• 2 tsp vanilla extract
• 2 200-g packages unsweetened flaked coconut
• 1 cup oatmeal
• ¼ tsp salt

Instructions

1. Preheat oven to 325F.
2. Mix all ingredients with a wooden spoon.
3. Form ¼ cup amounts of the dough into domes. The dough will be a bit crumbly so squeeze lumps in your hand to have them keep their shape.
4. Place on a cookie sheet lined with parchment paper.
5. Bake 15-17 minutes or until tips are golden brown.
6. Let cool completely before eating.

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