~Cookin' In The Kitchen Since 2003~

Wednesday, November 24, 2010

Coconut Macaroons

14 oz. sweetened flaked coconut
1 can {14 oz.} sweetened condensed milk
1 tsp. vanilla extract
2 extra large egg whites, at room temp
1/4 tsp. salt
Preheat oven to 325.
Line 2 large cookie sheets with parchment paper.
In a large bowl, mix coconut, milk, and vanilla until combined.
In a medium bowl, on high speed with a whisk attachment, whip egg whites and salt until medium-firm peaks form.
Carefully fold egg whites into coconut mixture.
Drop two inch balls of batter onto prepared cookie sheets.
Bake for 25 to 30 minutes, until golden brown.
Cool and serve.

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