Sunday, July 18, 2010

Coconut Macaroons

Adapted from The Joy of Cooking by Irma S. Rombauer
Makes 24 macaroons
 
Coconut Macaroons 
 
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 tsp vanilla
1/4 tsp kosher salt
3 1/2 cups shredded sweetened coconut
 
Preheat the oven to 325°F.  Arrange a rack in the upper third of the oven.  Cover 2 baking sheets with parchment paper or well greased foil.
 
In a large mixing bowl, stir together the condensed milk, egg white, vanilla and salt until well combined.  Add the shredded coconut and mix until well combined. 
 
Drop 1-tablespoon sized scoops of the dough unto the prepared baking sheets, spacing them about 2-inches apart.  Bake, 1 sheet at a time, until the tops of the macaroons are golden brown, about 20 minutes.  Place the baking sheet on a wire cooling rack and let stand until the macaroons are completely cool, then peel from the paper or foil.  Can be kept at room temperature in an air-tight container, for 2 days.

 

SERVED AT THIS DINNER PARTY

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