Coconut Macaroons

It's amazing how quick it is to make light and chewy macaroons, and with very few ingredients. These are perfect for tea time or an afternoon sweet snack, especially if you're as die hard about coconut as I am!

Ingredients:


7 ounces shredded sweetened coconut
7 ounces sweetened condensed milk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg white, at room temperature
1/8 teaspoon kosher salt


Yield: Approximately 14 macaroons


1. Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. In a large bowl, combine the coconut, sweetened condensed milk, vanilla extract and almond extract with a rubber spatula.

3. In another small bowl, beat the egg white and salt on high speed until frothy and slightly firm peaks form. (Test this by stopping mixer and lifting beaters out of mixture. If small peaks stand up and don't fall over, it is perfect.)

4. Using the rubber spatula, gently fold half of the egg white mixture into the coconut mixture. Then gently fold in the other half of the egg white mixture until it is a homogeneous mixture.

5. Using a small ice cream scoop, drop small mounds of the coconut mixture onto the parchment-lined baking sheets, leaving at least 1-1/2 inches in between each.

6. Bake for 25-27 minutes, or until macaroons are lightly golden on top. Remove from oven and cool.
Enjoy!