The sweetened condensed milk in this recipe also gives the coconut a toasted nutty flavor, while still keeping the cookies sweet and chewy. So it's not "all-natural" (what does that mean, anyway?), but you won't have to whip egg whites which I consider a procedural win. Use non-stick paper, train your dog better, and enjoy.
Quick and Easy Coconut Macaroons
Recipe from my Mom
Makes 4-5 dozen cookies
Total time: one hour (Active time <5 minutes)
- 16oz (450g) grated coconut (sweetened or unsweetened)
- 14oz (400g) sweetened condensed milk
- 2 teaspoons almond extract (or vanilla in a pinch)
Move the parchment paper onto a wire rack to cool. Store on waxed paper in airtight containers, or freeze. Good for several weeks, if they last that long.