Coconut Macaroon, take 1

 

I'm so addicted to  Coconut macaroons that I almost gobbled the whole batch, ignoring a weak  voice inside me to stop and  look away. 

The first time I made this I used sugar, it was great but I came across an easier method using condensed milk, wow, really delicious. A keeper definitely.

This wonderful macaroons are from Ina garten. 

I halved the measure and got almost 20 macaroons.  I refrigerate the batch for 30 min before baking and that helped.

14 oz sweetened shredded coconut 

14 oz sweetened condensed milk

1 tsp vanilla extract

2 egg white at room temperature

1/4 tsp salt

Preheat the oven to 175 degrees C.

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 until they make medium-firm peaks. 

Fold the egg whites into the coconut mixture gently

Drop the batter onto sheet pans lined with parchment paper using  a small ice cream scoop. 

Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Happy baking...jue