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Coconut macaroons
Mar. 30th, 2010 10:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gchickWe got to talking Passover-friendly desserts in IRC, and these are my definitive seasonal flour-free thing...
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract or almond extract
2 egg whites, at room temperature
1/4 teaspoon salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and flavoring in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Fold the egg whites into the coconut mixture.
Form cookies by making small piles - about 2 teaspoons - or use a scoop or spoon. Bake until golden brown, about 20 minutes.
These may be dipped in melted chocolate after cooling completely, for extra win.
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract or almond extract
2 egg whites, at room temperature
1/4 teaspoon salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and flavoring in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Fold the egg whites into the coconut mixture.
Form cookies by making small piles - about 2 teaspoons - or use a scoop or spoon. Bake until golden brown, about 20 minutes.
These may be dipped in melted chocolate after cooling completely, for extra win.
