I rated this five stars as I don’t like coconut macaroons but these tasted great. HOWEVER MINE BURNED ON THE BOTTOM AT 15 minutes SO WATCH THEM VERY CLOSELY.. you might have to reduce cooking time.
SUPER yummy. I had to add an extra egg white to make it stick together enough to bake, and I left them in the oven till they were lightly browned, bc I love them chewy. I will definitely make them again.
I made them exactly as the recipe said, and they were delicious! It’s a very quick and easy recipe. I’ll double it next time because there just weren’t enough of them!
40min to prepare; 1 hour to cook; serves 20-22
INGREDIENTS
1 bag (14 oz) sweetened shredded coconut
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites, room temperature
1/4 teaspoon salt
PREPARATION
Preheat oven to 325°F and line two baking sheets with parchment paper.
In a medium bowl, combine the coconut, condensed milk, and vanilla and set aside.
In a separate bowl, beat the egg whites and salt with an electric mixer on high until stiff peaks form. Gently fold the egg whites into the coconut mixture.
Using a tablespoon sized scoop or 2 teaspoons, drop batter onto lined baking sheets 1-inch apart. Bake until golden brown, 25-30 minutes. Let cool completely on a wire rack. Enjoy!
From: allrecipes.com
