Wednesday, May 4, 2016

Coconut Macaroons

14 oz. can of sweetened condensed milk
14 ozs. sweentened shredded coconut
1tsp. pure vanilla extract
1/4 tsp. salt
2 large or extra large egg whites at room temperature

Yields: 22-24 Macaroons

Step 1 - In a large bowl mix together the coconut, sweetened condensed milk and vanilla. 
Step 2 - In a clean bowl whisk on medium/high speed the egg whites and salt until thick and frothy. 
Step 3 - Pre-heat your oven to 325 degrees and line to baking sheets with parchment paper. Gently fold in your egg whites to the coconut mixture (make sure not to over work them, just until incorporated). Then pace 2 tbsp. mounds 3 inches apart on your baking sheet. Bake for 25-28 minutes, rotating half way through until golden brown. Enjoy, so yummy! 

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