Recipe courtesy of Georgia Hardstark and Alie Ward
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Coconut Chai Macaroons
Total:
35 min
Active:
10 min
Yield:
18 to 22 cookies
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
18 to 22 cookies
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. 

Combine the coconut, condensed milk, rum extract and vanilla extract in a large bowl. Whip the egg whites and salt until they make firm peaks. Fold the egg whites into the coconut mixture. Place tablespoon-size rounds of batter onto the prepared baking sheet lined, and sprinkle liberally with the chai spices. Bake until golden brown, 20 to 25 minutes. Cool and serve.

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