Recipe courtesy of Georgia Hardstark and Alie Ward

Coconut Chai Macaroons

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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 18 to 22 cookies
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Ingredients

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1/2 teaspoon rum extract

1/2 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon kosher salt

1 tablespoon chai spices

Directions

  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. 
  2. 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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