Amazing Coconut Macaroons

November 15, 2022

INGREDIENTS

  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon McNess Champion Madagascar Vanilla Compound
  • 2 extra large egg whites, room temperature
  • 1/4 teaspoon kosher salt

INSTRUCTIONS

  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, combine the coconut, sweetened condensed milk, and vanilla.
  3. 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.
  4. Carefully fold the eggs white into the coconut mixture.
  5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4 inch diameter ice cream scoop or 2 forks.
  6. Bake for 25 to 30 minutes or until golden brown.
  7. Cool and serve.
  8. Store in an airtight container in the refrigerator or on the countertop for up to 3 or 4 days. Use parchment paper to separate the layers inside the container.

Optional

Melt your favorite milk or dark chocolate chips and dip the bottom only of each macaroon.