Coconut Macaroons

Posted on December 17, 2008
Filed Under Macaroons, cookies, holidays |

Coconut Macaroons

Ingredients

3 cups (about 9 ounces) lightly packed sweetened shredded
coconut
½ cup sweetened condensed
milk
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
large egg white
Dash of salt

Procedures
PREHEAT the oven to 350°F. Line a cookie sheet with parchment paper.

COMBINE the coconut, condensed milk, vanilla, and lemon juice in a large bowl.

USING an electric mixer, beat the egg white with the salt in a medium bowl until it holds soft peaks. Fold the white into the coconut mixture

DROP small mounds of the batter, measuring about 1½ inches in diameter, onto the prepared sheet. Arrange them about 1½ inches apart.With slightly wet fingertips, pinch the mounds to make them a tad
narrower and taller, about 1¼ inches in diameter and 1 inch high with
a slightly pinched top. Bake for 15 to 17 minutes, rotating the sheet
from front to back about two-thirds of the way through baking, or
until the macaroons are golden (some coconut shreds on top will be
dark brown). Slide the parchment off the cookie sheet and onto a rack.
After 5 to 10 minutes, remove the macaroons from the parchment using
a thin metal spatula and place them directly on the rack to finish
cooling.

STORE in an airtight container for up to 5 days.

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