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Ingredients
    Ingredients
  • 2/3 Cups Sweetened Condensed Milk 
  • 14 ounce (1bag) Shredded Coconut 
  • 1/2 Cup C&H Light Brown Sugar 
  • 1/4 teaspoon Salt 
  • 1 ea. Egg White 
  • 1/3 teaspoon Vanilla 
  • 8 ounces Chocolate Spread 
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Instructions
Prep Time: 30 minutes / Bake Time: 20 minutes / Yields: 24 macaroon cookies
Instructions
Step 1

Preheat your oven to 325F and line two baking trays with parchment paper.

Step 2

In a large bowl, combine the condensed milk, coconut,C&H® Light Brown Sugar, and salt.

Step 3

In a small bowl separate the egg white and mix it with the vanilla. Then combine with the coconut mixture and mix until everything is well incorporated.

Step 4

Drop the dough into little one inch sized rounds on the baking sheets.

Step 5

Bake for 20 minutes and then allow to completely cool.

Step 6

Place the chocolate spread in a microwave safe bowl and heat for 30 seconds. 

Step 7

Dip the bottoms of each macaroon into the chocolate spread and then place on clean parchment paper to set. Enjoy!

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Recipe by

Marion Haberman

@MyJewishMommyLife

Marion Haberman is a Jewish mom of three little boys who loves to share ideas and inspiration for living a meaningFULL life! Her platform @MyJewishMommyLife is the go-to resource for celebrating holidays as a family. Marion is also the author of ‘Expecting Jewish’ which is a best-seller in the Jewish and Pregnancy categories.