Categories: cookies

Ingredients

• 1 14 oz Bag of Sweetened Shredded Coconut
• 1 14 oz Can of Sweetened Condensed Milk
• 1 tsp of Vanilla Extract
• 1/4 tsp of Almond Extract
• 2 Egg Whites, at room temperature
• 1/4 tsp of Salt
• 1/2 tsp of Cream of Tartar

Directions

1. 1) Preheat your oven to 325 degrees.

2. 2) Lay a couple of baking sheets with parchment paper and set aside.

3. 3) In the bowl of an electric mixer, fitted with a whisk attachment, whisk the eggs, salt and cream of tartar until very stiff peaks.

4. 4) Meanwhile in a large bowl mix together the remaining ingredients until the condensed milk is incorporated well throughout the shredded coconut.

5. 5) Using a small ice cream scoop, drop the macaroons about an inch apart on the prepared baking sheets. Bake for about 30 minutes or until golden brown and crisp.

6. 6) Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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