Luto-Luto: Coconut Macaroons

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 COCONUT MACAROONS

As a newbie baker, I always find myself wondering what to do with leftover ingredients. Most recipes either call for egg whites only or egg yolks only. Coconut Macaroons is a yummy solution to leftover egg whites. 



INGREDIENTS

PROCESS

Depending how quick you mix all the ingredients together, you may preheat oven to 325°F.

4 egg whites

1.    Beat egg whites until smooth.

2.    Gradually, mix-in the rest of the ingredients.

3.    (OPTIONAL: If you are using condensed milk, pour gradually so as not to make the mixture too watery. You’d want to be able to shape the mixture.)

4.    Mix well and form into coconut macaroon balls (desired size).

3 ½ cup coconut flakes

1/3 cup sugar

2 tsp. vanilla extract

¼ tsp. salt

OPTIONAL: condensed milk, poured gradually

2/3 cup all-purpose flour

 

5.    Place coconut macaroons onto baking sheet. (If mixture is too watery to form, use small muffin pans.)

 

6.    Bake for 18-20 minutes until coconut macaroon edges are golden brown.

 

7.    Allow to cool.

STORAGE: Store in airtight container in room temperature for up to 1 week.

ENJOY J