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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 2 large egg whites, room temperature
- 1 teaspoon fine salt
- 1 scant cup sweetened condensed milk
- 2 teaspoons vanilla extract or 1 vanilla bean, scraped
- 1/2 teaspoon dried lavender buds
- One 14-ounce bag sweetened shredded coconut, toasted
Method
- Preheat the oven to 350 degrees F.
- Combine the egg whites and salt in a stand mixer fitted with the whisk attachment.
- Whip on medium-high speed until medium peaks form, 3 to 5 minutes.
- Meanwhile, in a large bowl combine the sweetened condensed milk, vanilla extract and lavender buds.
- Stir in the toasted coconut and mix until combined.
- Fold in the whipped egg whites in thirds until just combined; the batter will look thick.
- With a 2-tablespoon scoop, drop the batter onto a parchment-lined baking sheet, spaced 1-inch apart.
- You will end up with 14 to 15 cookies depending on how loosely you pack the scoop.
- Bake until the macaroons are golden and delicious, 25 to 28 minutes.
