First Place Coconut Macaroons

First Place Coconut Macaroons

Ingredients:

1 (14 oz) bag sweetened shredded coconut (about 5 1/3 cups)

2/3 cup sweetened condensed milk

1 tsp vanilla extract (or almond extract for a twist)

2 large egg whites

1/4 tsp salt

Optional (for dipping or drizzling):

4 oz semi-sweet or dark chocolate, melted

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Instructions:

1. Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, mix the coconut, sweetened condensed milk, and vanilla extract until well combined.

3. In a separate bowl, beat the egg whites and salt using a hand mixer on high until stiff peaks form (about 2–3 minutes).

4. Gently fold the beaten egg whites into the coconut mixture until just combined. Do not overmix.

5. Scoop heaping tablespoons (or use a cookie scoop) onto prepared baking sheets, spacing them about 1 inch apart.

6. Bake for 20–25 minutes or until the tops and edges are golden brown.

7. Cool completely on the baking sheet. If dipping in chocolate, melt chocolate and dip bottoms or drizzle on top, then place on wax paper to set.

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Tips:

For extra flavor, toast a portion of the coconut before mixing.

Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.