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    Coconut Macaroons


    Source of Recipe


    Unknown

    List of Ingredients




    Coconut Macaroons


    2 large egg whites
    Pinch of salt
    One 14-ounce can sweetened condensed milk
    2 teaspoons pure vanilla extract
    Two 14-ounce bags shredded sweetened coconut
    Ice cream, optional for Icearoons

    Recipe




    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.

    Makes 90

 

 

 


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