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!

Jessica

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Tuna Salad

Sun Feb 9 , 2020
It’s summer time! And that means that I am less motivated to be making meals that are ‘heavier’ and require heat. This one I loved as a child and is super easy! You can tweak it however you like, and depending on what you have on hand. The ingredients I used […]