Description
A light and breezy spring dessert.
Ingredients
Scale
- 14-oz bag sweetened flaked coconut
- 14-oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- ¼ teaspoon salt
- 1/8 teaspoon almond extract
Instructions
- Preheat the oven to 325° F
- Remove two tablespoons of sweetened condensed milk from the can and set aside for another use.
- In a medium bowl, mix the coconut, the remaining sweetened condensed milk (which should measure a scant cup or so), vanilla extract, and almond extract till well combined, then set aside.
- In a separate bowl, beat the egg white and salt until stiff peaks form.
- Using a large rubber spatula, gently fold the egg white into the coconut mixture until the mixture is uniform, with no white streaks.
- Line two baking sheets with parchment paper, then spray the paper with cooking spray. (I know this sounds odd, but you’ll need that extra insurance policy to get the macaroons off the parchment without mangling them. Trust me.)
- Using two spoons, form compact mounds of approximately 1.5 tablespoons of the mixture on the baking sheets, spacing about 1 inch apart.
- Bake for 10 minutes then rotate the pans, front to back, top to bottom.
- Bake an additional 8-10 minutes, or until the tops and edges begin to color.
- Let cool on the pans for a few minutes, then carefully transfer to a wire rack to cool completely, using a small metal spatula sprayed with cooking spray. They’ll be a little delicate while they’re warm, so tread lightly. If they pull apart a bit, simply press them back together while they’re still warm. Store and serve at room temperature.