Coconut Macaroons

An all time favorite of mine, Coconut Macaroons are a perfect treat. Since they are bite sized they are a perfect portable dessert, you don't need to worry about cutting them or even a plate if you were picnicking. We have been eating batch after batch the past few weeks (so much for getting ready for bathing suit season). I made them the other evening with a batch of homemade ice cream for company and they went like hot cakes.

Many of the versions that I have tried use flour, which result in a chewier sightly cookie-like macaroon. These ones are sweet and much more decedent while not being overly sweet. I only need 4 ingredients to make these delicious morsels; egg whites, coconut, vanilla, sweetened condensed milk. I recommend doubling the following recipe.

Coconut Macaroons

• 3 cups sweetened shredded coconut

• 1 tsp vanilla

• 1 can sweetened condensed milk

• 2 egg whites beaten until white and frothy

*Preheat oven to 350
*Blend coconut with vanilla and sweetened condensed milk
*Add the beaten egg whites to the coconut mixture and stir
*Place on well greased cookie sheets 2 inches apart. I use a cookie scoop for this but you could always make donut whole size balls with your hands, about 1.5-2 Tbsp in size
*Bake for 12- 15 minutes or until browned on sides and bottoms slightly 'tanned' on the top

Enjoy!