Eggnog Coconut Macaroons

7 ounces sweetened condensed milk
2 tablespoons bourbon
1/2 teaspoon vanilla extract
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
8 ounces unsweetened shredded coconut
2 large egg whites
1/4 teaspoon kosher salt

Move your oven rack to the center position and preheat oven to 350º F. Line a baking sheet with parchment.

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.

In a separate bowl, beat the egg whites and the salt until stiff peaks form. Use a rubber spatula to fold the egg whites into the coconut mixture.

Using a medium-sized (1 tablespoon) scoop, scoop balls onto the parchment-lined baking sheet. Roll the balls or press together, if they come apart when disengaging from the scoop.

Bake the cookies for 20-24 minutes, until golden on top and a solid toasted brown across the bottom.

Remove from the oven and place on 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 18-20 eggnog macaroon cookies

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