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This recipe for Coconut Macaroons, by Cindy Calder Rose, is from Calder Cuisine,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cindy Calder Rose Added: Thursday, August 18, 2005
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
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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