This coconut macaroon recipe uses five simple ingredients, and bakes in about 25 minutes. They are light and puffy because of the egg whites, and the sweetened condensed milk gives them a smooth, sweet texture. As they bake, the coconut flakes turn a golden brown on the edges. These macaroons are a couple bites of sweet perfection that your family will love! Smart Recipes, European Recipes, Dairy Recipes, Recipes Dairy European Coconut Macaroons Coconut Macaroons Recipe | PT1H Serves 10 Ingredients: 1 Pound Sweetened Shredded Coconut 14 Ounces Sweetened Condensed Milk 1 Teaspoon Pure Vanilla Extract 0.25 Teaspoon Kosher Salt Preheat the oven to 325 degrees. Line 2-3 cookie trays lined with sheets of parchment paper. In the bowl of a stand mixer, fitted with the whisk attachment, add egg whites and salt and beat on high speed until medium-firm peaks form. In another bowl, combine condensed milk, shredded coconut and vanilla extract and mix until well combined. Gently, fold whipped egg whites into coconut mixture. With a 1 3/4-inch diameter ice cream scooper, drop the mixture onto prepared cookie trays in a single layer. Bake for about 25-30 minutes or until golden brown. Completly cool on wire racks before serving. For an extra dose of indulgence feel free to garnish with a dollop of chocolate syrup.

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