Patty's Coconut Macaroons
Featured Pinch Tips Video
- 14 oz
- shredded coconut
- 14 oz
- sweetened condensed milk
- 1 tsp
- pure vanilla
- extra large egg whites, at room temperature
- 1/4 tsp
- kosher salt
1Preheat the oven to 325.
2Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they form medium-firm peaks.
3Carefully fold the egg whites into the coconut mixture.
4Drop the batter onto cookie sheet pans lined with parchment paper using a 1-1/4" ice cream scoop or 2 teaspoons.
Bake for 25-30 minutes until golden brown. Cool to serve.
5NOTE: THESE COOKIES WILL STAY FRESH FOR A FEW DAYS IF THEY ARE WRAPPED WELL AND LEFT AT ROOM TEMPERATURE.