Servings: 12
Coconut was a favorite in the early 1900s
After the last complicated recipe with lots of ingredients and lots of steps, I thought I would give you something easy-peasy.
Ingredients
14 ounces sweetened coconut flakes
14 ounces sweetened condensed milk
1 tsp vanilla extract
3 large egg whites
¼ tsp salt
Preheat oven to 350 degrees Fahrenheit or 175 C Let the eggs whites warm to room temperature.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites with the salt until you have soft peaks.
Line your sheet pans with either a Silpat or Parchment Paper.
I like a larger cookie, where the coconut is crunchy on the outside and soft and moist on the inside, so I use a large star tip and pipe the macaroons onto the sheet pan. You don’t need to pipe them and can use a scoop to make them a consistent size.
Bake for 15 -20 minutes depending on whether you like them golden and crunchy or white and not so crunchy.
If you make smaller cookies check them at 10 minutes for the desired color.