The California Club in downtown Los Angeles is exquisite. The food is always extremely high caliber, if it’s a table for two or an event for 100. I was there for a dinner for 60 people and they served filet mignon at the same time that was like cutting into butter.
Anyway, they always serve an assortment of cookies (8 different kinds) after every meal. Marzipan, macaroons, walnut, oatmeal, chocolate chip, etc cookies. The coconut macaroons are the best I have EVER had. They are very chewy on the inside, and glazed with sugar and burned on the outside so it was crispy & crunchy. Don’t even get me started on the marzipan cookies! The following recipe is not from the club, but close.
20 to 24 cookies
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.