PAYNE CITY, Georgia (41NBC/WMGT) -- With a sweet coconut flavor, a slightly toasted exterior, and a soft and chewy center your mouth is sure to water for the coconut macaroons at Milltown Market and Dawson's Kitchen.
It's hard to eat just one, owner Susan Moore knows.
"It's like a real rich coconut and I like that little almond on top, it just adds a little kick," said Moore.
The cookies call for 2 pounds of shredded coconuts, 1 and a half cans of condensed milk, a pinch of salt, 4 egg whites, and 2 teaspoons of vanilla. Regular customer Lea Fountain grew up going to the market and has lots of favorites.
Fountain said, "The marble cream cheese chocolate brownies, the cookies, and the cheese wafers are really good."
The market is a bakery, restaurant and produce stand. For weekly customer Brandon Born, there's nothing else like it in the area.
"I think that's what I like about it, it's a home away from home type feeling," said Born.
Moore added, "We serve hot food Monday through Saturday. We change the menu daily. Three things that are consistently sold everyday is macaroni and cheese, fried chicken and green beans."
When they're not able to purchase local vegetables, Moore tries to keep it as close to home as she can.
"We go for Georgia produce, and then usually we try to stay in the Southeast, if we can," said Moore.
If you're like most, you probably can't pass the bakery without purchasing a treat.
"We sell cheese straws, oatmeal chocolate chip, pecan cookies, we have chocolate chip cookies, chocolate chip pecan cookies, peanut cookies, wedding cookies..." said Moore.
The list of menu items goes on. They're fast, fresh, and it's all baked from scratch.
Milltown Market and Dawson's Kitchen is located at 3360 Brookdale Avenue. They're open Monday through Friday from 11-7:30P.M. and on Saturday from 11-3P.M.
Dawson's Kitchen Coconut Macaroon Recipe:
Mix 2 lbs of shredded coconuts, 1.5 cans of condensed milk, 1 pinch of salt, 4 egg whites (beaten to a stiff peak), and 2 teaspoons of vanilla in a large mixing bowl.
Scoop the mixture out using an ice cream scooper and place on cookie sheet lightly sprayed with canola oil.
Place 1 almond in the center of each coconut mound.
Bake in oven at 350 degrees for 10-12 minutes