Categories: cookies
Ingredients
- 1 14 oz Bag of Sweetened Shredded Coconut
- 1 14 oz Can of Sweetened Condensed Milk
- 1 tsp of Vanilla Extract
- 1/4 tsp of Almond Extract
- 2 Egg Whites, at room temperature
- 1/4 tsp of Salt
- 1/2 tsp of Cream of Tartar
Directions
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1) Preheat your oven to 325 degrees.
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2) Lay a couple of baking sheets with parchment paper and set aside.
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3) In the bowl of an electric mixer, fitted with a whisk attachment, whisk the eggs, salt and cream of tartar until very stiff peaks.
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4) Meanwhile in a large bowl mix together the remaining ingredients until the condensed milk is incorporated well throughout the shredded coconut.
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5) Using a small ice cream scoop, drop the macaroons about an inch apart on the prepared baking sheets. Bake for about 30 minutes or until golden brown and crisp.
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6) Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.