Mary Lynn Howard of Beulah submitted today's recipe for Coconut Macaroons after making it for the first time and finding it delicious. She received the recipe from a friend.
"They were crunchy and slightly brown on the outside and soft and gooey (at least while still warm) on the inside," she said. "Put this one in your file for Christmas."
2/3 c. sweetened condensed milk
1 large egg white
1½ t. vanilla
1/8 t. salt
3½ c. flaked or shredded sweetened coconut
Position a rack in the upper third of the oven. Preheat to 325.
Cover cookie sheets with parchment paper.
Stir together until well combined: sweetened condensed milk, egg white, vanilla and salt.
Then stir in coconut until well blended.
Drop the dough by scant measuring tablespoonfuls onto the sheets, spacing about 2 inches apart.
Bake, 1 sheet at a time, until cookies are nicely browned, 20 to 25 minutes.
Remove the sheet to a rack and let stand until cookies are completely cool. Carefully peel the cookies from the paper or foil.
Makes about 2 dozen 1½-inch cookies. Howard made the cookies larger, yielding about 15.
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