Ally's Kitchen
Who doesn’t like to stretch a recipe making it into something different with just a few tweaks? Well, that’s precisely what I’ve done with a basic coconut mound macaroon recipe! This recipe, well, minus the oatmeal and chocolate chips, is the same for the Fresh Basil Lemon Nutty Mounds. But, when you switch out a few of the ingredients, well, you have a new kid on the block! Now, that’s what I call being creative and efficient in holiday cookie making…Nutty Oatmeal Chocolate Chip Mounds! 
Makes: 18-24 mounds Preheat oven to 300 What you need: 18-24 gingersnap cookies 7 oz shredded sweetened coconut ½ cup old-fashioned oatmeal ½ cup chopped walnuts ½ cup mini chocolate chips (semi-sweet) ½ tsp vanilla 7 oz sweetened condensed milk (1/2 can) 2 egg whites + pinch of salt (for meringue) 
What you do: Line cookie sheet with parchment paper. Place gingersnap cookies, about 2” apart, on it. In medium size mixing bowl, combine coconut, oatmeal, walnuts, chocolate chips and vanilla. Toss gently mixing with fork or with fingers getting clumps out of coconut and blending ingredients. Add sweetened condensed milk and blend. In another mixing bowl, whip with a mixer egg whites and salt into a firm meringue with peaks. Gently fold meringue into basil and coconut mixture. Dollop about 1tbl+ mixture on to each of the gingersnap cookies. Bake about 22-25 minutes. Remove and let cool. Keep fresh in plastic container(s). 
©2012 Alice D’Antoni Phillips Ally’s Kitchen
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