Coconut Macaroons
Parchment paper is a must with this easy cookie recipe. The condensed milk makes the batter a bit gooey (deliciously gooey), but the cookies will fall apart if they're baked on a bare metal pan.
Note: Don't get the second pan ready to bake until the first batch is out of the oven. The liquid within each cookie will leak out.
Note: Wait until the cookies are completely cool to peel them off the parchment paper or they'll break. Coconut macaroons stay fresh - even up to a few weeks if kept in a covered container. They just get chewier. They also freeze well.
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Yield: 30-36 cookies,
Ingredients
2 egg whites
pinch of salt
300 ml. condensed milk
1 teaspoon vanilla
4 cups sweetened or semi-sweetened shredded coconut - adjusted carefully to suit your mixture
Method
Preheat the oven to 325 degrees.
Beat the egg whites into soft peaks with a pinch of salt.
Mix in the condensed milk, the vanilla and the coconut. Add more coconut if needed so the batter does not ooze liquid when dropped on the parchment paper. Be careful not to add too much or the cookies will be dry.
Line the baking pan with parchment paper.
Drop the batter in tablespoons-full onto the paper. Only put the batter on the parchment paper right before the pan is ready to go into the oven, otherwise the liquid will leak out.
Bake at 325 degrees for 25-30 minutes, until golden brown on top.
Using a pizza cutter or a sharp knife, slice the extra meringue off the cookies to separate them. Have a cup of tea and snack on the meringue pieces.
Cool completely before peeling the cookies from the parchment paper.
Parchment paper is a must with this easy cookie recipe. The condensed milk makes the batter a bit gooey (deliciously gooey), but the cookies will fall apart if they're baked on a bare metal pan.
Note: Don't get the second pan ready to bake until the first batch is out of the oven. The liquid within each cookie will leak out.
Note: Wait until the cookies are completely cool to peel them off the parchment paper or they'll break. Coconut macaroons stay fresh - even up to a few weeks if kept in a covered container. They just get chewier. They also freeze well.
Click here for more fabulous desserts.
Yield: 30-36 cookies,
Ingredients
2 egg whites
pinch of salt
300 ml. condensed milk
1 teaspoon vanilla
4 cups sweetened or semi-sweetened shredded coconut - adjusted carefully to suit your mixture
Method
Preheat the oven to 325 degrees.
Beat the egg whites into soft peaks with a pinch of salt.
Mix in the condensed milk, the vanilla and the coconut. Add more coconut if needed so the batter does not ooze liquid when dropped on the parchment paper. Be careful not to add too much or the cookies will be dry.
Line the baking pan with parchment paper.
Drop the batter in tablespoons-full onto the paper. Only put the batter on the parchment paper right before the pan is ready to go into the oven, otherwise the liquid will leak out.
Bake at 325 degrees for 25-30 minutes, until golden brown on top.
Using a pizza cutter or a sharp knife, slice the extra meringue off the cookies to separate them. Have a cup of tea and snack on the meringue pieces.
Cool completely before peeling the cookies from the parchment paper.