Coconut Macaroons

By pattie_d

Traditionally called Fraser Bell cookies and a close cousin to meringues, these crisp mouthfuls are just as pretty as they are delicious. Egg whites give them their airy texture and a pillowy center; toasted coconut lends the exterior a sweet crunch.

Ingredients

• 2 large egg whites
• Pinch of salt
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 2 bags shredded sweetened coconut (14-ounces each)
• Ice cream, optional for Icearoons

Details

Servings 90
Adapted from marthastewart.com

Preparation

Step 1

Directions

Heat oven to 300 degrees. 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.

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.

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.

You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon.

From The Martha Stewart Show,

April 2006