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Ingredients
- Makes 90
- 2 2
- large egg whites
- Pinch of salt
- One One
- 14 -ounce can sweetened condensed milk
- 2 2
- teaspoons pure vanilla extract
- Two Two
- 14 -ounce bags shredded sweetened coconut
Preparation
Step 1
1. Heat oven to 300°. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
2. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
3. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.
4. You can make also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon