This cookie is more of a coconut meringue macaroon. I call it AJ’s Cookie because it’s one of my husband’s favorite.
I found a recipe in a magazine MANY years ago but it was a lemon macaroon cookie and he’s not a big fan of lemon. It looked good but I had to change it around to something he would like. I tweaked it a little and now it’s one of those I make from memory since I make it a lot! I’m sure this recipe is out there in some form but this has worked for me for a long time. Funny thing I’ve never made it actual recipe, and I really love lemon…hummm…
- 2 egg whites
- 1/4 teaspoon vanilla extract
- 2/3 cup sugar
- 1 1/3 cups flaked coconut
- 1/2 cup chopped pecans
Beat egg whites and vanilla in a medium mixing bowl with an electric mixer on high speed till soft peaks forms (tips curl). Gradually add sugar, about a tablespoon at a time, beating till stiff, glossy peaks form (tips stand straight). Fold in coconut and pecans.
Drop mixture by rounded teaspoons 2 inches apart onto parchment paper or lightly greased cookie sheet. Bake in a 325 degree oven about 15-20 minutes or till edges are lightly browned. Makes about 25-30.