The ever-tasty coconut macaroons have been my favorite cookies since childhood. Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible treat. It’s also a particular favorite for those who avoid gluten. As long as you have some shredded coconut stashed away in your cupboard and a few eggs that you don’t mind cracking, a batch of sweet macaroons can be yours in less than no time.
Here is what you need: 14 ounces of sweetened condensed milk, 14 ounces of sweetened flaked coconut, 1 teaspoon vanilla extract, 2 egg whites, ¼ teaspoon of salt, and parchment paper.
In a large bowl, add the condensed milk, flaked coconut, vanilla extract, and mix well together. In a smaller bowl, add the egg whites, salt and mix well. Then add the egg white mix to the flaked coconut mixture and blend together well.
On parchment paper, place small amounts of the flaked coconut mix with ample space in between each other. Bake at 375°F for 30 minutes.
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