Coconut Macaroons

Serves: 3

Magnus Pfeffer

1 January 1970

Based on User reviews:

35

Spice

60

Sweetness

55

Sourness

38 mins

Prep time (avg)

4.7

Difficulty

Ingredients:

400 g

Eagle Brand Sweetened Condensed Milk (can eagle brand® sweetened condensed milk)

1 large

Egg White (beaten)

3 cups

Flaked Coconut

2 tsps

Vanilla Extract (ps.)

1 tsps

Almond Extract

Directions:

1

HEAT oven to 325 degrees F

2

Line baking sheets with foil

3

Spray foil with flour no-stick cooking spray

4

COMBINE sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well

5

Drop by rounded teaspoonfuls onto prepared baking sheets

6

BAKE 15 to 17 minutes or until lightly browned around edges

7

Immediately remove from baking sheets to wire rack

8

Macaroons will stick if allowed to cool on baking sheet

9

VARIATION MACAROON KISSES: PREPARE and bake as above

10

Press solid milk chocolate candy piece into center of each macaroon immediately after baking