Alive and Cooking

Coconut Macaroons

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(Makes 25-30)
225g moist coconut flakes
2 egg whites
1 tin (395g) condensed milk
2-3 drops of vanilla essence


Whip the eggwhites until stiff and fluffy.
Mix together the condensed milk and coconut until well combined, then gently stir through the eggwhites.
Using a piping bag, pipe the mixture onto a baking paper lined tray then bake at 180°C for about 15-20 minutes.
Remove from the oven and allow to cool before peeling off the paper.

Coconut Macaroons