If you love coconut, this recipe is for you!
Servings: 32
Ingredients
- 14 oz Baker's Angel Flake sweetened coconut
- 10 oz Sweetened condensed milk Use 3/4 of the can
- 2 egg whites
- 1 tsp pure vanilla essence
- 1/4 tsp salt
- 4 oz dark or semisweet chocolate Use a premium baking bar or chips
Instructions
- To start, position a rack in the middle of the oven and preheat the oven to 325F.
- Break each egg by giving it a firm tap with the straight edge of a knife. Carefully separate the shell and separate out the white and yolk into separate bowls, using an egg separator or your hand. Beat the egg whites slightly. Reserve the yolks for another use.
- Open the bag of coconut and place it in a large bowl. Add the egg whites, salt, vanilla and ¾ of the can of condensed milk. Mix.
- Scoop out one tablespoon of the mixture onto a cookie sheet lined with parchment paper. Place the cookies one half inch away from each other.
- Bake for 18 minutes at 325F or until the edges are lightly browned.
- Remove from the oven.
- Use a spatula to transfer the macaroons to a cooling rack.
- The macaroons taste perfect just the way they are. But if you like, dip the macaroons in chocolate or drizzle melted chocolate on top.
- To melt the chocolate, break up a good quality baking bar into squares. Place the chocolate in a small bowl and inset that bowl in a larger bowl of hot water. Once the chocolate is melted, it is ready to use.
- One square is enough to coat four macaroons on the bottom. Dip and done. Place the macaroons on a clean cookie tray lined with parchment paper. Allow to cool until the chocolate hardens.
- Serve or store in a container with a tight lid.
© Ginny's Recipe Collection