These coconut macaroons have the perfect chew on the inside and crisp on the edge. Dairy-free and easy to assemble!
Time:
15 minutes to assemble
20-25 minutes to bake
Yield: 24 macaroons
Ingredients:
1 (11.6oz.) can Andre Prost Sweetened Condensed Coconut Milk
1 (14oz.) package sweetened coconut flakes
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 large egg whites
1/4 teaspoon salt
Directions:
1. Heat oven to 325°F and put two racks near the middle. Line two baking sheets with parchment paper and spray/grease.
2. In a bowl, mix sweetened condensed coconut milk, sweetened coconut flakes, vanilla extract, and all-purpose flour. Set aside.
3. With an electric mixer, whip egg whites and salt to a stiff peak.
4. Using a spatula, fold the egg whites into the coconut flake mixture.
5. Scoop heaping tablespoons about 1 inch apart onto lined baking sheets.
6. Bake in oven for 20-25 minutes until golden, rotating pans halfway through.
7. Cool for 20 minutes on the pan, then transfer to wire rack to cool completely.