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Coconut Macaroons Recipe

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This recipe for Coconut Macaroons, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Calder Rose
Added: Thursday, August 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
14 oz. sweetened shredded coconut
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp. salt

Directions:
Directions:
Preheat oven to 325 degrees. 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 wire whisk attachment until medium-firm peaks form. Carefully fold the egg white mixture into the coconut mixture. Drop batter onto parchment paper lined pans using either a 1 3/4" in. diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve. Macaroons can be dipped halfway in melted chocolate if desired.

 

 

 

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