Friday, November 13, 2009

Coconut Kisses

My husband likes dense, chewy coconut macaroons. I found this recipe in Rose's Christmas Cookies (Rose Levy Beranbaum) and also here.

Although the author cautions against using packaged coconut because it's sweetened, I use it. These cookies are very sweet and sticky when made this way. We make a single batch (about 24 cookies), once a year at Christmas time.

It's not too late to link up your recipes in the Virtual Cookie Exchange blog hop.


  • 3-1/2 cups freshly shredded coconut
  • 1/2 of a 14-ounce can sweetened condensed milk
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspon vanilla
  • Pinch salt

Place 2 oven racks in upper and lower thirds of oven. [if using fresh coconut: With an ice pick or nail and hammer, pierce 3 holes at one end of coconut. Drain liquid and reserve, if desired, for another use. Bake coconut in preheated 400-degree oven until shell cracks, about 20 minutes. Reduce oven temperature to 350 degrees F. Wrap coconut with a towel to keep shell from flying about, and use a hammer to crack open shell. Separate coconut meat from shell and, using a small paring knife, peel dark outer shell from white coconut meat. Discard outer skin. With a fine shredding disk of a food processor or hand shredder, shred coconut meat. Do not grate coconut as shape of finished cookie will be flatter.]

Preheat oven to 350 degrees F. In a medium bowl, using a wooden spoon, mix all ingredients together until well blended, but do not add all of condensed milk until you check consistency. Mixture should be moist and hold together. If necessary, add up to 2 extra tablespoons condensed milk.

Use a rounded cookie scoop, or a scant tablespoon and your fingers, to form 1-inch mounds of mixture about 1 1/2 inches high. Place about 1 1/2 inches apart on baking sheets lined with foil.

Bake in preheated 350-degree oven 15 to 20 minutes or until most of each cookies's surface is light golden. There will still be white spots. For even baking, rotate cookie sheets from top to bottom and front to back halfway through baking period.

Use a small, angled metal spatula or pancake turner to transfer cookies to wire racks to cool completely. Store in an airtight food container in refrigerator or freezer. Will keep 2 months refrigerated or several months frozen.

Makes 2 dozen cookies.


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