I have a dangerous sweet tooth and one of my favorite ways to cure a hankerin’ for something sweet is with decadent coconut macaroons. Perhaps being raised in the south has influenced my obsession with coconut confections (macaroons, coconut cream pie, coconut meringue pie, coconut ice cream… you name it!) or maybe I just can’t turn down something sweet-so I turned to the southern belle herself, Paula Deen. This recipe is super easy and super quick. I actually forgot to add the cream of tartar and did not realize it until posting however they still turned out beautifully and the taste was not compromised at all. The cream of tartar may have helped them stand up a bit better with a little less stickiness to them- but the taste was still there! I have never seen a recipe for these babies without any flour- no fillers here folks it’s all coconut goodness! I just hate a cake-y macaroon!
Enjoy!
Paula Deen’s Coconut Macaroons
3 cups shredded sweetened coconut
1tsp. almond extract
1/8 tsp. salt
2/3 cup sweetened condensed milk
2 egg whites, beaten stiff
1 tsp. cream of tartar
Preheat oven to 350
Combine coconut, almond extract and sweetened condensed milk to form a paste. Fold in the whites with cream of tartar. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until they get a little color on them.
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