Coconut Eggnog Macaroons

I love eggnog, and I was so happy to see it back in the grocery store!  Not only can you drink it, but you can bake with it, too.  Hallelujah!  So I decided to make some coconut macaroons with the leftover coconut I used for truffles.  It wasn't a full 14-ounce bag as the recipe called for, but I think they still turned out just fine.

Ingredients:

1  14 oz. bag sweetened coconut

1-1 1/4 cups eggnog

1 tsp. vanilla

2 extra-large egg whites, at room temperature

Directions:

Preheat oven to 325 degrees.  Line 2-3 cookie sheets with parchment paper.

Combine coconut, eggnog, and vanilla in a large mixing bowl.  When your egg whites have reached room temp (usually takes about 30 minutes), put them in a separate bowl.  Whip the egg whites on high speed until medium-firm peaks appear.  Next, gently fold in the egg whites into coconut mixture.

Drop the mixture by large spoonfuls onto the lined sheet pans.  Bake for 25-35 minutes until light golden brown.  Let cool.

These cookies do best in airtight containers, and will stay fresh for a few days.  They also freeze well - for up to 3 months - when packaged in freezer containers or freezer ziplock bags. 

Enjoy!