Coconut Macaroons
From umjad 13 years agoIngredients
- 14 ounces sweetened shredded coconut shopping list
- 1 can sweetened condensed milk shopping list
- 1 teaspoon pure vanilla extract shopping list
- 2 extra-large egg whites, at room temperature shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon cream of tartar (optional) shopping list
How to make it
- Preheat the oven to 325 degrees F.
- Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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