Lighter Coconut Macaroons

Submitted by KateL

"Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008."

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 32 cookies
• Serves: 32

ingredients

• 3 cups shredded coconut
• 1⁄2 cup sweetened condensed milk
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 egg white
• 1 dash salt

directions

1. Preheat oven to 350 degrees Fahrenheit (180 Celsius). Line a cookie sheet with parchment paper.
2. In a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.
3. In a medium bowl, beat egg white and salt with electric mixer until it holds soft peaks.
4. Fold whipped whites into coconut mixture.
5. Using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm) in diameter, about 1 1/4 inches (3.18 cm) apart on the prepared sheet.
6. With slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm) tall with a slightly pinched top.
7. Bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.
8. (Some coconut shreds on top will be dark brown.) Slide the parchment off the cookie sheet and onto a wire rack.
9. After 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.

Reviews

[AZPARZYCH]

Really good macaroons! I made them bigger than the recipe stated and got 15 cookies. They have the perfect amount of sweetness; I also drizzled a litle melted chocolate on some for DH and they were good too! Made for 123Hits.

 

[weekend cooker]

Very tasty macaroons here. Maybe I had thought that they would be bigger and or fluffier, but all in all a very tasting cookie. I did get the full 32 cookies out of my batch, The kids want these made again, so I will oblidge. Made for New Zaar Tag.