Coconut Macaroons. I love them. My grandfather loves them the most though. They are easy peasy lemon squeezy! Fail proof.
Perfectly Perfect Coconut Macaroons
3 egg whites + 1/4 tsp of salt – beaten to stiff peaks
1 2/3 cup flaked coconut
a can of sweetened condensed milk
a splash of vanilla and a splash of almond extract
Combine coconut, condensed milk, and extracts in separate bowl. Once combined, in three batches add to beaten egg whites, folding in slowly so not to lose the air. Scoop onto buttered cookie sheet.
Bake at 350˚ for 10 minutes, or until golden brown on top – but not burnt. Very easy to do… My oven is different from your oven, so I left mine in the oven close to 12 minutes. Just don’t go far!
Cheers to a beautiful day!