Coconut Macaroons

By Peggie

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)
• 2 semi-sweet baker squares
• Ice cream (optional) for Icearoons

Preparation

Step 1

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.

Melt baker squares in a microwave safe bowl. Then drizzle melted chocolate on cooled macaroons.

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.