With Easter just a few days away, I thought I'd share this simple recipe that you can whip up in less than half an hour. I've teamed up with Nestlé and ElMejorNido.com this Spring to share a few fun and easy recipes featuring some of their products that I've used for years. First up is La Lechera Sweetened Condensed Milk, which is a favorite of mine for things like making homemade dulce de leche and (my favorite!) Christmas coquito.
Like a cross between a chewy chocolate chip cookie and a flaky coconut macaroon, these Orange Cocoa Chip Coconut Macaroon Cookies have a soft cookie-like base, and the equal-parts crunchy and chewy mound of coconut on top that one expects from a macaroon.
Honestly, they're kind of magical!
The trick to these cookies is to use both large flaky coconut chips, and ground dessicated coconut. When baked, the ground coconut creates the base, while the flaky chips mound up on top in a way that almost seems like magic.
This recipe makes about 20 or so cookies, depending on how big you scoop them, and they keep well for a few days so you can make them in advance. Also feel free to play around with the flavors! Substitute lemon or lime zest, add chopped nuts or dried fruit, or even drizzle a bit of chocolate on top after they're done baking!
They're so simple to make that you can make multiple variations and serve up a whole platter to your friends and family.
This post is sponsored by Nestlé and ElMejorNido.com. For more great recipes and ideas, visit ElMejorNido.com.
Orange Cocoa Chip Coconut Macaroon Cookies
Yields about 20 cookies
1 14-oz can sweetened condensed milk (such as NESTLE LA LECHERA)
1 large egg
1 teaspoon pure vanilla extract
2 ¼ cups ground desiccated coconut (unsweetened)
1/3 cup raw cocoa nibs
1 cup unsweetened coconut flakes
1 tablespoon freshly grated orange zest
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together egg, condensed milk, and vanilla extract.
Add the coconut, cocoa nibs, coconut flakes, orange zest, cinnamon, and salt, and stir well to combine. Use a cookie scoop or tablespoon to scoop the batter onto the prepared baking sheet, about 1 ½ inches apart.
Bake 20 - 25 minutes, or until cookies are slightly toasted around the edges, bottom, and on top. Transfer cookies to a rack and let cool completely before serving.