Coconut macaroons are often made using strictly egg whites and a small amount of cream of tarter to bind the mixture together. Theyre light, airy and delicious. These macaroons are my absolute favorite. My recipe includes flour, which makes them a bit more cookie-like with a soft and chewy center and a crispy exterior. My 2 favorite things. Im the one who wants the corner and edges of the brownie only, you can keep the center. I make these as often without chocolate kisses as I do with a chocolate center. Either way, we love them, and they have a habit of disappearing quickly.
|Angel flaked coconut||14 Ounce (1 package, sweetened)|
|All purpose flour||3/4 Cup (12 tbs)|
|Canned sweetened condensed milk||14 Ounce (1 can)|
|Egg white||1 , beaten (until frothy)|
|Pure vanilla extract||2 Teaspoon|
|Chocolate kisses||24 , unwrapped|
1.Preheat the oven to 350°F. Line 2 baking sheets with a Silpat or parchment paper.
2.In a medium size mixing bowl, mix together the coconut, flour and salt.
3.Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff.
4.Use a 2 oz ice cream scoop or Tbsp to scoop onto the prepared baking sheet.
5.Bake for 16-18 minutes or until golden.
6.Remove from the oven and gently press a candy kiss into the center.
7.Remove to a wire rack to cool.
8.Serve and enjoy!