I LUV me some Coconut Macaroons! This here recipe is so good, sometimes I make me a batch and eat the whole thing,! And sooo easy to make! ENJOY!
Yummy Coconut Macaroons
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert, Brunch
Cuisine: Southern
PREP TIME
20 mins
COOK TIME
25 mins
TOTAL TIME
45 mins
INGREDIENTS
14 ounce bag of shredded coconut
14 ounces sweetened condensed milk
1/12 teaspoon vanilla extract
¼ teaspoon kosher salt
2 egg whites (stiffly beaten)
INSTRUCTIONS
Preheat your oven to 325°.
Git yourself a big mixin’ bowl and add the coconut, condensed milk, and vanilla and mix with your spoon, just a little, to blend the ingredients.
In another bowl, beat your egg whites and salt with a hand mixer or whisk until the peaks are all stiff.
Now, fold the egg whites into the coconut-condensed milk mixture.
Line your cooking sheet with parchment paper.
Next, I git myself an ice cream scoop (which is about 2 inches in diameter) and drop the coconut batter onto the parchment-lined cookin’ pan. But, you can use a regular spoon and scoop up about two teaspoons into a ball.
Now, bake them sweet little babies for about 25 minutes in your 325° oven until they’re golden brown.
Take them out of the oven and let them cool. That is…if you can wait! Cause these here macaroons are way too DEE-LISH-US! Enjoy!
NOTES
Once cooled, you can melt some dark chocolate bars and dip the bottom of the cookie in the chocolate and let cool on the parchment paper. That's if you want 'em to be devilishly good!