Coconut Macaroons

Coconut Macaroons

1 14 ounce can sweetened condensed milk
1 14 ounce can sweetened shredded coconut
1 teaspoon vanilla extract
2 egg whites, room temperature

Heat the oven to 325°F.  Line baking sheets with parchment paper; set aside.

Combine coconut, milk and vanilla in a large mixing bowl; set aside.

Place egg whites in a small mixing; beat with electric hand mixer on low until frothy.  Increase speed to medium until soft peaks form.  Increase speed to high until stiff peaks form.  Add egg white mixture to bowl with coconut; fold gently with large rubber spatula until just combined.  Scoop mixture onto prepared baking sheets.  The cookies may be relatively close together as they do not spread much.  Bake 23 to 27 minutes or until golden brown around edges.  Remove cookies from baking sheet immediately to cool completely on cooling racks.


Makes 36 to 40 cookies.