Coconut Macaroons

Instructions

1. Step 1

   Heat the oven to 170°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Combine the coconut, sweetened condensed milk, and vanilla extract in a large mixing bowl.

   Ingredients used: 240.0 gr Sweetened Condensed Milk, 300.0 gr Unsweetened Shredded Coconut, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, spatula

3. Step 3

   Place the egg whites and salt in a medium bowl. Beat with an electric mixer until glossy, stiff peaks form.

   Timer: 4 min (fixed)

   Ingredients used: 60.0 gr Egg White, 1.0 gr Fine Salt

   Cookware: electric mixer, medium bowl

4. Step 4

   Gently fold the whipped egg whites into the coconut mixture until no large white streaks remain.

   Cookware: mixing bowl, spatula

5. Step 5

   Scoop 24 compact mounds onto the prepared baking sheet, spacing them about 3 cm apart.

   Cookware: baking sheet, Cookie scoop

6. Step 6

   Bake at 170°C until the coconut tips and lower edges are golden and the centers are set.

   Timer: 20 min (fixed)

   Cookware: baking sheet

7. Step 7

   Cool the macaroons on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

   Timer: 10 min (fixed)

   Cookware: baking sheet, wire rack