Coconut Macaroons
Ingredients:
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites, at room
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Coconut Macaroons
Ingredients:
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites, at room temperature
1/4 teaspoon kosher salt
Directions:
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt in a bowl at high speed with an electric mixer with a whisk attachment until there are medium-firm peaks.
Carefully fold the egg whites into the coconut mixture. Drop the batter onto the sheet pans that are lined with parchment paper using an ice cream scoop or two teaspoons.
Bake for 25 to 30 minutes or until golden brown.
Cool them and serve.
Makes 20 - 22 coconut macaroons.
Optional: Melt some chocolate and drizzle on top and even add some holiday sprinkles to these coconut macaroons.
