Ice cream scoop
- 14 oz coconut, shredded
- 3 large egg whites
- 14 1oz sweetened condensed milk
- ⅘ tsp pure vanilla extract
Preheat oven to 325° F.
Line two baking sheets with parchment paper.
In a bowl, mix together 14oz sweetened condensed milk, shredded coconut and 1/8 tsp vanilla.
On high speed beat 3 large egg whites together till white and fluffy. Carefully fold in the egg whites to the coconut mixture.
Using an ice cream spoon or regular spoon, scoop about 2 Tablespoons of the mix into a mound and place 1 inch apart on the baking tray.
Place into the oven for 20-25 minutes, tips of the coconut macaroons should get golden brown.
Take out, let cool completely before serving, otherwise they could fall apart. Enjoy!
Calories: 171kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 46mg | Potassium: 190mg | Fiber: 2g | Sugar: 15g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg