Description
Everyone who is a coconut lover loves macaroons. These simple cookies are easy to make along with their many variations. Trust me, this is a recipe you will love!
Ingredients
2 large egg whites
1/4 t salt
1 14 oz can sweetened condensed milk (yes, you can use the non fat kind)
2 t vanilla
2 14 oz bags shredded sweetened coconut
Instructions
Preheat oven to 350 with rack in middle position.
In a large bowl whisk the egg whites and salt until frothy. (Maybe 2 minutes).
Add condensed milk, and vanilla and mix it up well. Fold in coconut using a rubber spatula or your hands.
On parchment lined baking sheet make little balls with your wet hands. Pack tight or just enough to hold together. Place about 1 inch apart.
Bake about 20 minutes until they are golden to your liking. The more gold, the crisper they are inside. If you want them chewier just let the edges brown up.
Let cool on rack. Store in an air tight container. These keep very well, because they are so moist.
Notes
Example: To make a pina colada version I added sweet dried pineapple, rum and a handful of chopped macadamia nuts. After they cooled I drizzled with white chocolate.
