Coconut Macaroons

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Coconut Macaroons

 

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon 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 two teaspoons. Bake for 25 to 30 minutes,

until golden brown. Cool and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

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