Yield: 2-3 servings
Ingredients:
- 1 cup sweetened shredded coconut
- 1 cup sweetened condensed milk
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
- 1 egg white (at room temperature)
- Pinch of salt
Method:
- Preheat oven to 325°F.
- Combine the shredded coconut, condensed milk, and vanilla in a medium-sized bowl.
- In a separate bowl (medium-sized), beat the egg whites until foamy, then add salt and cream of tartar, and beat until medium-stiff peaks are achieved.
- Fold the egg whites into the coconut mixture.
- Using a small ice cream scoop, place the batter onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the macaroons are a nice golden brown colour.
- Allow the macaroons to cool and then serve.