Monday, February 25, 2013

Coconut Macaroons

This is the recipe for the yummy macaroons from Stake RS Women's Conference. From the kitchen of: Jennifer Merkley (5th Ward).

2 large egg whites
Pinch of salt
1 (14oz.) can sweetened condensed milk
2 t. pure vanilla extract
2 (14 oz.) bags shredded, sweetened coconut

Heat oven to 300°.  Whisk egg whites and salt until frothy, about 2 minutes.  Add condensed milk and vanilla to egg whites; blend.  Fold in coconut with rubber spatula until well combined.  Line baking sheets with parchment liners.  Using a teaspoon or small cookie scoop form macaroons in 1¼ inch mounds about 1-inch apart.  Bake 20 minutes until golden brown.  Transfer baking sheets to cooling racks with cookies still on.  Remove macaroons when cool.  Store in airtight container.  Makes about 4 dozen.