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Coconut Macaroons Recipe

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This recipe for Coconut Macaroons is from Cooking From the Heart, 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:  
1- 14 oz. Can Eagle Brand Sweetened Condensed Milk
14 oz. Bag Sweetened Shredded Coconut
1 Teaspoon Vanilla
2 Large Egg Whites at room temperature
1/4 Teaspoon Kosher Salt
Directions:
Directions:
Preheat oven 325 degrees.

Combine the coconut, vanilla and sweetened condensed milk in a large bowl.
Whip the egg whites and salt with an electric mixer (whisk attachment recommended) in a medium sized bowl on high speed until fluffy with medium peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto a sheet pan lined with parchment paper using a 1-1/4 inch cookie scoop or by spoon.

Bake for 25 to 30 minutes until light brown.
Let Cool and dip bottom of macaroon in melted milk chocolate wafers.
Number Of Servings:
Number Of Servings:
2 per person 16 serving
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
For less chewy add 1/4 cup all-purpose-flour can be added to the batter.

 

 

 

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