Filipino Coconut Macaroons

• 總時間: 25 minutes

食材

9 oz shredded coconut

1 10-oz can sweetened condensed milk

1 tsp vanilla extract

2 egg whites from large eggs room temperature

¼ tsp salt

步驟

Preheat your oven to 325F.

Line cupcake pan with paper liners

In a large bowl, combine shredded coconut, condensed milk and vanilla extract until well blended.

9 oz shredded coconut (about 4 cups), 1 10-oz can sweetened condensed milk, 1 tsp vanilla extract

In another bowl, whisk egg whites and salt to medium peaks.

Fold egg whites into the coconut mixture until combined.

Scoop coconut macaroon batter into each cupcake cup.

Don’t be afraid to overfill each cup; the macaroons won’t spread.

Bake for 20-25 minutes or until the tops start to turn golden brown and a toothpick inserted in a few of the macaroons come out with minimal dry crumbs.

Cool the macaroons in the pan for 2-3 minutes before transferring to a wire rack to cool completely.