Coconut Macaroons

The original recipe called for 14 oz of coconut and 14 oz of sweetened condensed milk, but I am on a budget so I used 7 oz of coconut and adjusted the recipe accordingly…  Ingredients  7 oz of shredded coconut  7 oz of Eagle Brand sweetened condensed milk  tsp of vanilla  tsp of salt ( or so)  2 medium eg whites (room temperature)    Plan of Attack

The original recipe called for 14 oz of coconut and 14 oz of sweetened condensed milk, but I am on a budget so I used 7 oz of coconut and adjusted the recipe accordingly…

Ingredients

7 oz of shredded coconut

7 oz of Eagle Brand sweetened condensed milk

tsp of vanilla

tsp of salt ( or so)

2 medium eg whites (room temperature)

Plan of Attack

Preheat the oven to 325 degrees  Combine the milk, vanilla and coconut in your medium mixing bowl. Integrate completely.

Preheat the oven to 325 degrees

Combine the milk, vanilla and coconut in your medium mixing bowl. Integrate completely.

Add the egg white of 2 medium eggs and turn on your mixer on high and whip until medium peaks form.

Add the egg white of 2 medium eggs and turn on your mixer on high and whip until medium peaks form.

Fold the eg whites into the coconut mixture. Mix the ingredients throughly and then place even handed spoon sized amounts on parchment covered baking sheets and cook for 20-25 minutes, checking regularly.  My oven runs hot and I overcooked 6 of my cookies and 6 are as they should be…Bummer…

Fold the eg whites into the coconut mixture. Mix the ingredients throughly and then place even handed spoon sized amounts on parchment covered baking sheets and cook for 20-25 minutes, checking regularly.

My oven runs hot and I overcooked 6 of my cookies and 6 are as they should be…Bummer…