Peppermint Macaroons

This recipe comes from the Paula Deen Holiday Baking Magazine. I didn't want to lose the recipe so thought I would post here for safe keeping. This would be a great sweet treat for parties or as gifts in a gift basket for Christmas.

• Ready In: 25 mins
• Yields: 2 1/2 dozen

Ingredients

• 2  egg whites (at room temperature)
• 1⁄8 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 1  teaspoon vanilla extract
• 2 (14 ounce) packages sweetened flaked coconut
• 1  cup white chocolate chips
• 1⁄2 cup  crushed  peppermint candy

Directions

1. Preheat oven to 300'.
2. Line 2-3 baking sheets with parchment paper.
3. In a large mixing bowl add egg whites and salt and mix on medium high until foamy (or add in a large bowl and whisk with a hand whisker, the egg whites and salt together until foamy about 2 minutes)
4. Add in condensed milk and vanilla extract.
5. Fold in coconut, white chocolate chips and crushed peppermints.
6. Using a 1 1/2 inch ice cream scoop or a rounded teaspoon, drop dough onto the prepared baking sheets.
7. Bake 20 minutes or until coconut just begins to brown.
8. Let cool on pan for 10 minutes.
9. Remove and cool completely on wire racks.
10. NOTE: To crush the peppermint candies, add candy to a plastic baggie and roll with a rolling pin over the candy until crushed. Or add candy to a food processor and grind until lightly crushed.