Annabelle’s Coconut Macaroons | SteamboatToday.com
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Annabelle’s Coconut Macaroons

— Ingredients:

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 t vanilla

2 extra large egg whites at room temperature

1/4 t kosher salt

Directions:

Preheat over to 325 degrees

Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed until medium peaks form. Carefully fold egg whites into coconut mixture.

Drop the batter onto sheets lined with parchment paper. Bake for 25-30 minutes, until golden brown. Cool and serve.


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