Here is the most traditional Christmas cookie from my childhood: the chocolate macaroon. I experimented a bit with this recipe because I did not want to have to rig up a double boiler to melt the ingredients as the family recipe requires. I didn’t have the time or the patience. So I went to the Eagle Brand Milk website and found a recipe very similar to the one we used growing up and took it out for a spin. Not quite as chocolatey as the family recipe (I think this recipe called for much more coconut) but they taste about the same and I think the family liked them! Next time I will either cut back on the coconut or add more chocolate.
Chocolate Coconut Macaroons (from the Eagle Brand Milk website)
14 oz can sweetened condensed milk
1 egg white
2 teaspoons vanilla
4 (1 oz) squares unsweetened chocolate, melted (I did this in the microwave but the bowl got really hot, ouch. I spilled some and then was short on chocoalte, so I threw in some unsweetened cocoa powder which worked out okay.)
14 oz bag flaked coconut
Preheat oven to 325 degrees F, line cookie sheets with parchment paper
In large bowl, combine sweetened condensed milk, egg white, vanilla, and melted chocolate. Stir in coconut, then dropped by rounded teaspoonfuls on the lined cookie sheets.
Bake for 15-17 minutes, remove from cookie sheets and cool on wire racks. Store in air tight container at room temp.