Easy Coconut Cookies Or Macaroons

First take a non-stick pan and toast the coconut for couple of minutes and keep aside.

Now take a large bowl and beat the butter and sugar together in the bowl for 5-10 minutes to make a foam like structure.

Now add the rest of the ingredients including milk and coconut and mix well. The mixture will be like a whipped cream.

Now wrap the bowl with a clean plastic wrap and place the bowl inside the refrigerator for 30 minutes.

Pre-heat the oven for 350F . Now bring the mixture out from the refrigerator and pour into a piping bag with a large icing nozzle at the mouth of the bag and cut the mouth of the piping bag where the nozzle is fitted and push the nozzle to out of the bag.

Now take a cookie sheet , place a parchment paper on it and start squeezing the piping bag. To make starts, hold piping bag at 90 degree angle with tip above surface. Squeeze to form star, stop squeezing, and pull away. In this way squeeze all the mixture on the cookie sheet and place inside the pre-heated oven and bake until the cookies are golden brown.

When they will be golden brown, turn off the oven and keep the cookies inside for another 5 minutes to make them crispy, and after 5 minutes take them out and place them one by one on cooling rack.

When they are completely cool down store in an airtight cookie jar and enjoy whenever you want...