How to Make Quick Coconut Macaroons

I have to say coconut macaroons are one of the best ways to end a meal. It is so mellow and crunchy, but lightly sweetened that it settles the stomach. It is a perfect close to a meal. I choose coconut macaroons because when they are crispy, they are not just a sweet treat. They also aid in digestion because any food that is crunchy takes a person awhile to eat. Things that are mellow in flavor and crunchy like coconut macaroons or biscotti, help with metabolism. I suggest this as a great way to end nearly any exceptionally sized meal.

Difficulty: Easy

Instructions

Things You'll Need:

• Two eggs.
• 2/3 cup of sweetened condensed milk.
• Two teaspoons of some flavoring like vanilla, almond, amaretto or other mellow flavor.
• Three cups of shredded dried coconut flakes.

1. Start off by setting the oven to 300 degrees. Line two cookie sheets with wax paper. The oven will be preheating while the ingredients are getting prepared to become cookies.

2. Break the eggs and separate the yolk from the whites. Keep the egg whites. Mix the egg whites on the side to make them smooth. Then, mix the coconut, milk, and flavoring together in a bowl.

3. Scoop spoonfuls of the cookie mixture onto the cookie sheets. Each cookie should be about two teaspoons in size and about two or three inches apart. Use a spoon or basting brush to bast the egg whites onto cookies. Bake for 15- 20 minutes, maybe a little longer. This depends on how crisp and brown you like them.