Lighter Coconut Macaroons

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3 cups shredded coconut
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 egg
• 1 dash salt

Recipe

• 1 preheat oven to 350 degrees fahrenheit (180 celsius). line a cookie sheet with parchment paper.
• 2 in a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.
• 3 in a medium bowl, beat egg and salt with electric mixer until it holds soft peaks.
• 4 fold whipped whites into coconut mixture.
• 5 using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm) in diameter, about 1 1/4 inches (3.18 cm) apart on the prepared sheet.
• 6 with slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm) tall with a slightly pinched top.
• 7 bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.
• 8 (some coconut shreds on top will be dark brown.) slide the parchment off the cookie sheet and onto a wire rack.
• 9 after 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.