Bunny Tails

These Bunny Tails (AKA coconut macaroons)  are delicious and easy! Perhaps you'd like to make some for an Easter dessert.

Bunny Tails

14 ounce can sweetened condensed milk

1 egg white

1 tsp. vanilla

14 ounce bag sweetened coconut

Preheat oven to 325 degrees. In a bowl, combine sweetened condensed milk, egg white and vanilla. Whisk very well. Stir in coconut until it's evenly coated and well blended. Use a cookie scoop to drop macaroons in place on parchment-lined cookie sheets. Bake 15-18 minutes until golden brown and set. Once you remove the sheets from the oven, allow cookies to sit for a few minutes before transferring them to a wire rack to cool.

Click here for a printable version.

Place cookies on parchment-lined cookie sheets.

I never realized it, but these cookies are considered a Passover treat. Since coconut macaroons have no flour or leavening, they could be prepared. Originally the sweet treats contained almonds, but that made them a bit too fragile to be shipped. In the late 1800s, a flour miller in the US received a shipment of coconuts. In an effort to sell them before they spoiled, he shredded and dried the coconut meat. Chefs discovered it could be added to a variety of baked goods and that popularized the product.

These cookies are consumed throughout the year, of course, and there are many variations of the recipe. Lots include almonds and some even have chocolate in them. While this four-ingredient recipe for Bunny Tails doesn't have either, it is good. Best of all, you don't have  to work off your tail preparing them! 🐇

Hoppy Monday!