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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Toasted Coconut Macaroons Recipe

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This recipe for Toasted Coconut Macaroons is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-14oz bags shredded, sweetened coconut
3 large egg whites
1-14oz can sweetened, condensed milk
1 tsp vanilla
Directions:
Directions:
Preheat oven to 350 and spread coconut out on parchment paper and toast until golden brown, 20-25 minutes. Stir 2-3 times has the coconut is toasting. Let cool

Beat egg whites with a mixer on medium-high speed until stiff peaks form.

Combine toasted coconut, condensed milk and vanilla in a bowl. Fold egg whites into coconut mixture.

With wet hands, form about 30 golf-ball size mounds. Place on parchment lined baking sheet. Bake until browned and crisp-edged, about 20 minutes. Let cool on a rack.
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Can refrigerate cookies up to 3 days in a sealed container. Just let them come to room temperature before serving.

 

 

 

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