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Coconut Macaroons


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  • 3 cups shredded coconut
  • 1 tsp almond extract
  • 1/8 tsp salt
  • 2/3 cup sweetened condensed milk
  • 2 egg whites, stiffly beaten
  • 1 tsp cream of tartar
  • 20 maraschino cherries


Servings 20
Preparation time 10mins
Cooking time 18mins


Step 1

1) Preheat oven to 350 degrees F.

2) In a med bowl, combine coconut, almond extract and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tartar. Drop by teaspoonfuls onto greased cookie sheet, about 2” apart. Top with cherry and bake for about 8 mins or until edges are lightly browned.

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