Spring also makes us think of our incredible coconut macaroons we make in the bakery (of course, they’re delicious year round..) This recipe comes from the Culinary Institute of America where Megan attended pastry school years ago. Enjoy!
INGREDIENTS
- 1 Bag (14 oz.) shredded coconut
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. vanilla extract
- 2 egg whites
- pinch salt
Directions
Preheat oven to 350 degrees.
Line baking pan with parchment paper.
Combine 1st 3 ingredients in mixing bowl.
In a separate bowl, whip egg whites and salt until it forms stiff peaks.
Fold gently into coconut mixture.
Scoop batter into prepared pan using an ice bream/cookie scoop.
Bake until golden brown (approx. 8-10 minutes depending on size of scoop.
