Here's a very quick and easy macaroon cookie recipe using just a few simple ingredients. I always get requests for this recipe during the Holiday season because they are a real old fashioned Newfoundland favorite during Christmas time. It seemed every baker I knew while growing up made these every year.

I've modified the original recipe to include sweetened condensed milk which not only makes the recipe easier, it keeps the centers more moist too. A nicely packaged batch of these would make a lovely gift for the coconut lover in your life too.


Recipe by Barry C. Parsons
Haystacks - a real old fashioned simple coconut macaroon cookie that's formed in a boiled egg cup. A very popular treat at the Holidays.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 dozen cookies

  • 1 cup sweetened condensed milk
  • 5 cups unsweetened dried coconut, (fine or medium cut)
  • pinch salt
  • 2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 3 tbsp sugar
  • 2 large egg whites
  • 1/4 cup glace cherries
  1. Preheat oven to 325 degrees F. Line baking sheet/2 with parchment paper.
  2. Combine the sweetened condensed milk, the vanilla extract and salt.
  3. Fold in the coconut.
  4. Whip the egg whites to soft peaks along with the sugar and cream of tartar.
  5. Fold the egg whites completely through through the coconut mixture.
  6. Form the haystacks using a boiled egg cup or small ice cream scoop. Keeping the inside of the egg cup slightly wet helps form the cookies.
  7. Top each haystack with a piece of glace cherry or other dried fruits or nuts.
  8. Bake at 325 degrees for about 20-25 minutes or until the bottom edges just begin to turn brown.
  9. Cool completely on the pan. Store in an airtight container. Can be frozen too.

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