Every year my mom has a little lunch to celebrate her birthday, on which I always help with all of the cooking (and baking). For years, I would spend two days making her a huge coconut layer cake that was an adaptation from an old Martha Stewart recipe. This year, however, mom wanted me to skip the long process of making the cake a try something new. Since she loves coconut, I decided to make coconut macaroons which I have to say, are dangerously easy to make.
14oz sweetened, shredded coconut flakes
1 1/2 cans Eagle Brand milk
2 teas. almond extract
1 teas. vanilla extract
4 egg whites
Preheat the oven to 325 degrees F.
In a large bowl, combine Eagle Brand milk, coconut, almond and vanilla extracts. Set aside. In a medium sized bowl, beat egg-whites on high until they form medium peaks. Carefully fold egg whites into the coconut mixture, combining well throughout. Using a tablespoon scoop, carefully scoop batter onto a baking sheet that is lined with parchment paper. Leave about 1.5 inches in between each scoop.
Cook for 25-30, or until macaroons are lightly, golden brown.