Coconut Macaroons w/ Unsweetened Coconut
Chewy delicious coconut macaroons made with condensed milk for an easy treat!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Egg Whites
- 3 1/2 cup Unsweetened Shredded Coconut
- 300 ml Condensed Milk (1 can)
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
Instructions
- 1
Preheat the oven to 325 F and line a baking sheet with parchment paper
- 2
Whip the two egg whites in a bowl on medium speed till soft peaks form - that means when you lift the whisks out from the batter it will form peaks
- 3
Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut
- 4
Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart.
- 5
Bake for 20-25 minutes until they are a golden colour - mine were done at 23 minutes. You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them.