Wednesday, 10 June 2015

Coconut Macaroon

Coconut Macaroon
2 cups  coconut flakes
1 can  sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites
1/4 teaspoon salt
Preheat the oven to 180 degrees. In a large bowl, combine the coconut, condensed milk, and vanilla until well blended.In a medium bowl, beat the egg whites and salt until stiff peaks form.Gently stir/fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.Drop the batter onto lined cookie sheets with either two teaspoons or a 1 3/4-inch diameter ice cream scoop 2-inches apart.Bake for 22 to 28 minutes, or until golden brown.Remove from the oven and let cool for a few minutes then transfer the cookies to a wire rack with a thin metal spatula to cool completely.

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