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Coconut Macaroon Bat Wing Cookies
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 2 cups shredded coconut
  • ½ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • ¼ teaspoon salt
  • ¼ cup dark chocolate, melted
  • 8 candy eyes

Instructions
 

  • Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
  • In a mixing bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, egg white, and salt until the mixture holds together.
  • Scoop the mixture and shape it into eight bat wing forms on the prepared baking sheet. Press gently to flatten slightly.
  • Bake for 18 to 20 minutes until the edges turn golden. Let the cookies cool on the sheet for 10 minutes.
  • Use the melted dark chocolate to draw wing lines on each cookie. Press two candy eyes onto each one while the chocolate is still soft.

Notes

Shape the wings with a slight curve at the tips before baking so they hold their form. Work quickly when adding the chocolate details because it sets fast on the cooled macaroons. Store leftovers in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper