I was looking for something to make with the leftover condensed milk which I used for my Condensed Milk Pound Cake . I remember making coconut macaroons during my school days and decided to make some again. This macaroon has very few ingredients and you probably have it in your pantry. This recipe make a small batch of macaroons and if you want to make more you might need to double the recipe.
1 large egg whites
Pinch of salt
1/2 can (7 oz) sweetened condensed milk
1 tsp pure vanilla extract
1 bag shredded sweetened coconut (14 oz)
1. Heat oven to 325 degrees F. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
2. Line a baking sheet with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
3. Bake until macaroons are golden brown, about 20 - 25 minutes. Transfer the macaroons to a cooling rack. Let cool completely.