Holiday Coconut Macaroons Recipe
Ingredients
| Sweetened coconut | 14 Ounce, shredded | |
| Sweetened condensed milk | 14 Ounce | |
| Pure vanilla extract | 1 Teaspoon | |
| 2 extra-large egg whites, at room temperature | ||
| Kosher salt | 1/4 Teaspoon | |
Directions
Preheat the oven to 325 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the two 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 two teaspoons.
Bake for 25 or 30 minutes, until golden brown.
Cool and serve.
For color or festive holidays, add a piece of a maraschino cherry on top before baking.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the two 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 two teaspoons.
Bake for 25 or 30 minutes, until golden brown.
Cool and serve.
For color or festive holidays, add a piece of a maraschino cherry on top before baking.
Chef
