Coconut Macaroons

By á-174942

Ingredients

• 3 cups shredded coconut
• 1 teaspoon almond extract
• 1/8 teaspoon salt
• 2/3 cup sweetened condensed milk
• 2 egg whites stiffly beaten
• 1 teaspoon cream of tartar

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees.

In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter.

Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

This recipe yields 20 (1-inch) cookies.