Side Pannel
Coconut Macaroons Recipe
Coconut Macaroons Recipe
- Recipe Submitted by maryjosh on 04/05/2018
Ingredients List
- 14 ounces sweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 egg whites , room temperature
- 1/4 teaspoon salt
- melted dark chocolate, for dipping optional
Directions
Preheat oven to 325 degrees.
In a large mixing bowl, combine the coconut, condensed milk, and vanilla; set aside.
Whip the egg whites and salt on high speed in the bowl of an electric mixer; beat until they make medium-firm peaks.
Gently fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using an ice cream scoop.
Bake for 20 to 25 minutes, or until golden brown.
Transfer cookies to cool on a cooling rack.
Optionally, once the cookies are cool, dip the bottoms in melted dark chocolate; set them face down on a wax lined baking sheet and place in the fridge for 5 to 10 minutes, or until chocolate is set.
Serve.
In a large mixing bowl, combine the coconut, condensed milk, and vanilla; set aside.
Whip the egg whites and salt on high speed in the bowl of an electric mixer; beat until they make medium-firm peaks.
Gently fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using an ice cream scoop.
Bake for 20 to 25 minutes, or until golden brown.
Transfer cookies to cool on a cooling rack.
Optionally, once the cookies are cool, dip the bottoms in melted dark chocolate; set them face down on a wax lined baking sheet and place in the fridge for 5 to 10 minutes, or until chocolate is set.
Serve.
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