Recipe of the Week – Coconut Macaroons

This is one of our favorite cookie recipes. It’s super easy, super yummy, and a hit at every party we cater! Give them a try – if you love coconut, you’ll be in heaven. The kosher salt gives just the tiniest bit of salty crunch to these sweet chewy morsels.

Coconut Macaroons

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine 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 make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

These are the best!

Teri & Samantha ❀

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3 thoughts on “Recipe of the Week – Coconut Macaroons

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