|If you are a fan of coconut, you will be a big fan of these coconut macaroons|
1 bag (14 oz) sweetened coconut
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
2 extra large egg whites (room temperature)
1/4 teaspoon salt
In a mixing bowl, put the sweetened coconut flakes, the condensed milk, and the vanilla.
|So few ingredients, but such a delicious cookie|
|Eggs, the greatest cooking invention ever|
Then, to be all food networky, I got my baking sheet, my silpat mat, and my pampered chef scoop and made perfect little scoops of dough onto the tray. I'm sure wherever Ina Garten was in the world, she paused for a just moment and nodded her head in loving approval.
|No-stick silpat mats are great for this type of cookie|
|hot macaroons, right from the oven|
Cool on a wire rack and serve! This recipe made me about 30 ball sized macaroons.
The hubby was so surprised when he came home. The texture is very thick and chewy.
|like a big ol' sweet lump of coconut|
The condensed milk, (or is it the egg whites?), make this almost carmelized crispy edge that is my favorite part. I would actually just go and eat the edges off of all the cookies on the plate if I was allowed. This makes me believe I should probably try that other kind of macaron (the French kind) soon. They are made with egg whites, almond flour, and are pretentious and tricky so that would be a great goal for a blog in the future.