Coconut Macaroons
If you like coconut, you'll like these macaroons.
Coconut Macaroons
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 tsp. vanilla
1/8 tsp. salt.
Stir above ingredients until well blended.
Add
3 1/2 cups flaked or shredded sweetened coconut
Preheat oven to 325 degrees F.
Drop the dough by scant measuring tablespoons onto cookie sheets that are lined with parchment paper or well-greased aluminum foil, spacing them about 2 inches apart.
Bake until cookies are nicely browned, 20 to 25 minutes.
Remove the sheet to a rack and let stand until cookies are completely cool.
Carefully peel the cookies from the paper or foil.
Coconut Macaroons
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 tsp. vanilla
1/8 tsp. salt.
Stir above ingredients until well blended.
Add
3 1/2 cups flaked or shredded sweetened coconut
Preheat oven to 325 degrees F.
Drop the dough by scant measuring tablespoons onto cookie sheets that are lined with parchment paper or well-greased aluminum foil, spacing them about 2 inches apart.
Bake until cookies are nicely browned, 20 to 25 minutes.
Remove the sheet to a rack and let stand until cookies are completely cool.
Carefully peel the cookies from the paper or foil.
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