Coconut Macaroons
Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing. It is an interesting recipe.
Prep Time 40 minutes mins
Total Time 40 minutes mins
- 200 gms sweetened shredded coconut
- 200 gms sweetened condensed milk
- ½ teaspoon pure vanilla extract
- 1 large egg white, at room temperature
- A pinch of salt
Preheat the oven to 160 degrees C. Line a baking tray with parchment paper.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg white and salt with an electric egg beater until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
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Using either an ice cream scoop, or 2 teaspoons, drop the batter onto the baking tray.
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Bake for 25 to 30 minutes, until golden brown. Cool and serve.