Coconut Macaroons

Coconut Macaroons

1 14 oz. package shredded coconut, unsweetened (about 5 cups)
1 egg white
1 14 oz. can condensed milk
1 teaspoon vanilla

  • Preheat oven to 325 degrees. Line cookie sheet with parchment paper. (Figured this out the hard way – mine stuck to the tray!)
  • Beat egg white in bowl about 30 seconds on medium speed (until egg forms soft peaks)
  • Add coconut, milk and vanilla. Mix well.
  • Spoon onto lined cookie sheet using a small scoop.
  • Bake about 15 minutes or until coconut is light brown. Let cool and enjoy!


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