Coconut Macaroons

[contributed by Julia W.]

  • One 14-ounce bag sweetened ‘Angel Flake’ shredded coconut 
  • One 14-ounce can sweetened condensed milk 
  • 2 Tbsp Flour or Gluten Free Baking Mix
  • 2 teaspoon vanilla bean paste 
  • 2 large egg whites 
  • 1/4 teaspoon salt 
  • 1/2 cup mini semi-sweet chocolate chips

  1. Preheat the oven to 350° and line baking sheet with parchment paper. 
  2. Put Coconut in a medium bowl and pull apart until fluffy.  Add chocolate chips to coconut and mix until evenly distributed
  3. Combine sweetened condensed milk, vanilla bean paste and flour. 
  4. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the sweetened condensed milk mixture. 
  5. Fold sweetened condensed milk/egg white mixture into coconut, until coconut is evenly coated.
  6. Scoop tablespoon-size mounds of the mixture onto the baking sheets, Flatten out until about 1/2 thick .
  7. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden.
  8. Transfer the cookies to cooling racks and let the cookies cool completely. 
© Eat, Drink, and Carry a GPS 2013