Ingredients:
1- 400 g bag or 5 cup (1.25 L) sweetened flaked coconut
2/3 cup (175 mL) sweetened condensed milk
1 tsp (5 mL) vanilla extract
2 large eggs whites
¼ tsp (1 mL) salt
1 cup (6 oz) semi-sweet chocolate, chopped (optional)
Instructions:
Preheat the oven to 325⁰F (160⁰C). Set two oven racks near the centre of the oven. Line two baking sheets with parchment paper.
In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
On medium-high speed, beat the egg whites and salt until stiff peaks form. Use a spatula to carefully fold egg whites into the coconut mixture.
Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1-inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
If dipping in chocolate, melt the chocolate in a microwave-safe bowl, stopping and stirring at 30 second intervals, until just smooth and creamy.
Dip the bottoms in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets.
Place macaroons in the refrigerator for about 20 minutes to allow the chocolate to set.
The cookies keep well in an airtight container at room temperature for about a week or in the freezer for about 3 months.
Makes 24 cookies.
Nutrient analysis 1 cookie portion:
Calories: 108
Protein: 2 g
Total Fat: 5.5 g
Fibre (g): 2
Sodium: 84 mg