Print Recipe

Ingredients

  • 1 cup Sweetened condensed milk
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Sweetened cream of coconut
  • 2 packages 14 ounces, about 5 cups Sweetened Flaked Coconut
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground cloves
  • ¼ teaspoon Freshly grated nutmeg
  • 1 1/2 tablespoon Dark rum
  • From 2 large eggs Egg whites
  • 1/4 teaspoon Kosher salt

Instructions

  • Preheat the oven 300°F. Line 2 large baking sheets with parchment paper and set aside.
  • In a large bowl combine the sweetened condensed milk, vanilla extract, and sweetened cream of coconut. Mix with a silicone spatula until smooth and combined. Add the Baker’s shredded coconut, spices, and rum. Stir with spatula until combined. Set aside while you beat the egg whites.
  • In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and salt on medium/high speed until stiff peaks form, about 2-3 minutes. Be careful not to overbeat the egg whites. Fold the egg whites into the coconut/spice/rum mixture until no white streaks remain.
  • Using a small cookie scoop, scoop mounds onto prepared baking sheet, leaving about 1 1/2 inches of space between each mound.
  • Place baking sheets in the oven. Bake, rotating halfway through for 25-30 minutes or until macaroons are light golden brown on top and the underside is tan.
  • Remove macaroons from the oven and allow them to cool for about 5 minutes or so, then transfer them to a cooling rack to cool completely.
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Chocolate Dipped Coquito Macaroons:

  • Prepare Coquito macaroons as directed. Remove from oven and cool completely. Line two cookie sheets with parchment or wax paper. Place 8oz. Baker’s Semi-Sweet Chocolate in a bowl and melt as directed on package. Dip the bottoms of each macaroon into the chocolate; allow the excess chocolate to drip off and place on the lined cookie sheets. Let stand at room temperature or place in the refrigerator until the chocolate is firm.
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How to Store:

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  • Store coquito macaroons in a tightly sealed container, separating each macaroon with a small square of wax paper. Macaroons can be stored this way for up to 1 week.