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Servings: Makes about 22 cookies.
1 14-ounce package sweetened flaked coconut
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
Preheat oven to 325°F.
Line 2 baking sheets with parchment paper. Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl. Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks. Fold 1/3 of egg whites into coconut mixture to lighten; then fold in remaining egg whites.
Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Top each with a second level tablespoonful of coconut mixture. Bake until golden, about 25 minutes.
Cool macaroons on parchment paper. Slide metal spatula under macaroons to remove. (Macaroons can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
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