Recipe

Coconut Macaroons Recipe

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Ingredients

Directions

Step #1 Makes 16 large or 30 small cookies Unsweetened coconut is drier & will swell as it absorbs the condensed milk.
Step #2 preheat your trusty oven to 350 degrees & place oven racks in the middle position.
Step #3 Line one or two sheet pans with foil or kitchen parchment paper.
Step #4 Set aside.
Step #5 SPECIAL NOTE: Depending on the freshness & moistness of the coconut, you may not need to use the entire can of sweetened condensed milk! Mix coconut & condensed milk just until coated.
Step #6 (See above special note) stir in the orange rind & the vanilla.
Step #7 In a separate bowl, beat the egg whites with the salt, beat until foamy.
Step #8 Mix into the coconut.
Step #9 Using a one oz small scoop, or two oz ice cream scoop, scoop mixture onto the lined pans, leaving 1 1/2 inch space between cookies.
Step #10 Bake in preheated oven for 20 mins (small cookies) or 25 to 30 mins (for the large cookies) until golden brown on top & well browned on the bottom.
Step #11 If using two baking sheets at the same time on separate racks, switch positions halfway through baking to prevent over cooking or burning.
Step #12 Slide foil or parchment paper with its cookies onto a cooling rack & cool for five mins.
Step #13 Peel the foil or paper off the still warm cookies & then cool the cookies completely on a rack.
Step #14 Washington Post 4/12/95.
Enjoy the Coconut Macaroons recipe

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