Coconut Macaroons

  • 14-ounce bag sweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • ¼ teaspoon salt
  • Optional: 20 red Wilton candy melts
  1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl combine the coconut, condensed milk and vanilla extract. Set aside.
  3. In another bowl add the egg whites and salt. Using an electric mixer, beat the egg whites and salt until stiff peaks form.
  4. Use a large spatula to fold in the egg whites into the coconut mixture.
  5. Use a small cookie scoop to create mounds of the mixture on the parchment lined baking sheet about 1 inch apart.
  6. Bake for about 25 minutes or until the tops are lightly golden and the edges and bottoms have a little more color.
  7. After the macaroons have been pulled from the oven add the candy melts to a microwave safe bowl. Microwave on defrost for 1 minute then stir. Continue in 30 second intervals stirring in between until fully melted. Using a fork dip it into the melted candy then wiggle it above the macaroons to create a lightly drizzled look.
  8. The cookies keep well in an airtight container for about a week.

Recipe by Five Little Chefs at https://www.fivelittlechefs.com/recipe/desserts/coconut-macaroons.html

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