Coconut Macaroons Recipe by Paula Deen

Level: Easy

Time: 18 MINUTES

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  • 2 egg whites, stiffly beaten
  • 2/3 cup sweetened condensed milk
  • 1/8 teaspoon salt
  • 1 teaspoon almond extract
  • 3 cups shredded coconut
  • 1 teaspoon cream of tartar


Preheat oven to 350°. 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.

Coconut Macaroons


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