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

1. Preheat oven to 340 F
2. 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.
3. Have the sweetened shredded coconut ready in a bowl and add in the egg whites, salt, and almond extract. Stir until even.
4. Add in the condensed milk and mix evenly.
5. 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.
6. Enjoy!