1 14oz bag sweetened flaked coconut
7/8 cup ( 3/4 plus 2 Tbsp)condensed sweetened milk *
2 large egg whites
1/4 fine salt
1 teaspoon vanilla or almond extract
Preheat oven 325F . Line two baking sheets with parchment paper *
In a large bowl, mix Coconut, 7/8 cup condensed milk, and vanilla or almond extract; set aside.
In another bowl place egg whites and salt. With your hand mixer beat until hard peaks form .
Slowly fold the egg whites into the coconut mixture.
Use two tablespoons to form the mounds of coconut on the the parchment paper. One inch apart . Bake for 25-26 minutes. Rotating the pans halfway through, top to bottom, front to back . You want nice golden edges and tops of the coconut macaroons.
Let cool on sheets a few minutes then place on wire racks to cool completely.
I have melted a half bag of chocolate chips on a double boiler. Let the chocolate cool alittle then dipped the macaroons into the chocolate. You then place the macaroons back on parchment sheets and chill in refrigerator for 10-12 minutes .
* yes yes yes 7/8 cup 3/4 plus 2 Tablespoons don’t cheat measure it out. I promise this works , any more and macaroons are soggy and expand in oven. (Not Pretty learned the hard way)
* Parchment paper not wax paper the coconut mixture will stick to the wax paper.
Have fun with this simple Recipe