Coconut Macaroons
By Paula Deen
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 8 minutes
Servings: 4-5
Ingredients
- 2 stiffly beaten egg whites
- 2/3 cup sweetened condensed milk
- 1/8 teaspoon salt
- 1 teaspoon almond extract
- 3 cups shredded coconut
- 1 teaspoon cream of tartar
Directions
Preheat oven to 350 °F. Combine coconut, extract and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tartar. Drop teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.