Eggnog Coconut Macaroons {Sweetened Coconut}

10 1/2 ounces sweetened condensed milk (about 1 cup)
2 tablespoons bourbon
1/2 teaspoon vanilla extract
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
14 ounces sweetened shredded coconut
2 large egg whites
1/4 teaspoon kosher salt

With your oven rack in the center position, preheat oven to 350º F. Line a baking sheet with parchment paper.

In a large bowl, combine the sweetened condensed milk, bourbon, vanilla, nutmeg, and cinnamon. Mix until combined. Add in the coconut and stir to coat the coconut evenly.

In a separate bowl, beat the egg whites and the salt with a hand mixer until stiff peaks form. Using a rubber spatula, fold the egg whites into the coconut mixture.

With a medium-sized (1 tablespoon) scoop, scoop balls onto the parchment-lined baking sheet. Roll the balls or press together when needed.

Place the baking sheet in the oven and bake for 20-24 minutes, until golden on top and a solid toasted brown across the bottom.

Remove the sheet from the oven and move the cookies to a cooling rack to cool completely. Keep macaroons in an airtight container for 3-5 days in the refrigerator or 2-3 months in the freezer.

‘Makes 26-30 eggnog macaroon cookies

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