Coconut Macaroons

Here's another sweet treat to add to your goodies this holiday. Coconut Macaroons, is another easy recipe, with a few ingredients. Egg whites, whipped to stiff peaks and folded into sweet coconut and creamy condensed milked, then baked till nice and golden, makes a stick to your teeth awesome cookie. I am in love with coconut and I have a very hard time not eating them when they come out of the oven!

What You Need:

14oz bag of coconut
14oz can of sweetened condensed milk
1 tsp vanilla
2 egg whites, room temp
1 tsp of cream of tarter
Pinch of salt

What To Do:

Preheat your oven to 325 and line baking sheets with parchment paper. Spray the paper with cooking spray. Normally when I line my sheets with parchment I don't spray them, however these are a very sticky cookie and because the have no other source of fat (ie: butter or oil) they tend to stick to the paper too if you don't spray it.

In a large bowl, combine the coconut, condensed milk, vanilla and a pinch of salt. In another large bowl, start whipping the egg whites on low to medium speed. Once they become frothy, add in the cream of tarter and turn the speed to high. Whip the egg whites to stiff peaks. Working in thrids, fold the egg whites into the coconut mixture. Once all combined, drop by rounded tablespoon full onto the prepared baking sheets and bake for 25-30 minutes or until golden. Let cool before eating if you can!