Coconut Macaroon Recipe
Submitted by Helen Li
Ingredients
- 16 oz of sweetened shredded coconut
- 3 large eggs
- 1 tsp salt
- 1 tsp almond extract
- 1 tbsp condensed milk
- Dark Chocolate (optional)
Instructions
- Preheat oven to 340 F
- Crack eggs and separate the yolk from the eggs whites. Pour the egg whites into a separate
bowl and whisk until soft peaks form and it turns frothy. Add salt and almond extract.
- Have the sweetened shredded coconut ready in a bowl and add in the egg whites, salt, and almond extract.
Stir until even.
- Add in the condensed milk and mix evenly.
- Butter a cookie pan to prepare for baking. Using a spoon, carve out lumps and place on the cookie pan.
Be sure the coconut shreds are firmly stuck together. Bake for around 20-35 minutes.
- Enjoy!