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Coconut Macaroons

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  Shredded sweetened coconut 7 Ounce (1 Package)
  Fat free sweetened condensed milk 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Coconut extract 1⁄2 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
  Egg whites 2
  Salt 1⁄8 Teaspoon

1 Preheat the oven to 325°F. Spray a large baking sheet with nonstick spray.
2 Combine the shredded coconut, condensed milk, flour, coconut extract, and vanilla in a bowl; mix well.
3 With an electric mixer on high speed, beat the egg whites and salt in a large bowl until stiff peaks form, 3-4 minutes. With a large rubber spatula, gently fold one-third of the beaten whites into the coconut mixture just until blended. Repeat 2 more times.
4 Drop the dough by rounded teaspoonfuls onto the baking sheet, 1 inch apart, making 32 cookies. Bake until lightly golden, 20-22 minutes. Cool on the baking sheet until the cookies are firm enough to remove from the baking sheet, about 20 minutes. Transfer the cookies with a spatula to racks to cool completely.

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