cookies, cinnamon, macaroons

Cinnamon Macaroons

cookies, cinnamon, macaroons
Yields1 Serving
 14 oz Sweetened Shredded Coconut
 14 oz Sweetened Condensed Milk
 ½ tsp Vanilla Extract
 ¼ tsp Salt
 2 Egg Whites
 Cinnamon
1

Preheat the oven to 325° F.

2

In a large bowl, combine the coconut, milk, vanilla and salt.

3

In a mixing bowl, with your mixer on med-high speed, whip the egg
whites to firm peaks.

4

Fold the egg whites into the coconut mixture and stir to combine well.

5

Drop the mixture by heaping teaspoon onto parchment-lined cookie
sheets (these cookies will really stick to your pan if you don’t use the
parchment).

6

Sprinkle each cookie with a little cinnamon, and bake for 20 minutes, or
until the tops are browning.

7

Makes 2-3 Dozen Cookies.

Category

Ingredients

 14 oz Sweetened Shredded Coconut
 14 oz Sweetened Condensed Milk
 ½ tsp Vanilla Extract
 ¼ tsp Salt
 2 Egg Whites
 Cinnamon

Directions

1

Preheat the oven to 325° F.

2

In a large bowl, combine the coconut, milk, vanilla and salt.

3

In a mixing bowl, with your mixer on med-high speed, whip the egg
whites to firm peaks.

4

Fold the egg whites into the coconut mixture and stir to combine well.

5

Drop the mixture by heaping teaspoon onto parchment-lined cookie
sheets (these cookies will really stick to your pan if you don’t use the
parchment).

6

Sprinkle each cookie with a little cinnamon, and bake for 20 minutes, or
until the tops are browning.

7

Makes 2-3 Dozen Cookies.

Cinnamon Macaroons

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