Being from the South, we like our coconut recipes. Whether it’s a coconut pie or an epic coconut cake, we love the beauty of seeing that flaky, sweet goodness in our baked goods. Coconut macaroons are not only easy to make, they also require very little ingredients. I made these over the Christmas holiday, but they are perfect for spring events as well. Mother’s Day is coming up soon so these would be perfect for a Mother’s Day luncheon or tea!
Coconut Macaroons recipe from Food Network
14 ounce bag of coconut
1 can sweetened condensed milk
1 teaspoon vanilla extract
2 extra large egg whites
1/4 teaspoon salt
Pre-heat your oven to 325 degrees. Line a cookie sheet with parchment paper and set to the side. In a large bowl mix the coconut and the sweetened condensed milk and vanilla together until combined. In a mixer fitted with the whisk attachment add the eggs whites and salt and whisk until the egg whites form a nice peak. Gently fold the egg whites into the coconut mixture.
With a 1 inch ice cream scoop, scoop the coconut mixture onto your baking sheet. Bake for 25 minutes of until slighted browned. Cool on the cookie sheet then store in a sealed container. Enjoy!