I’m whipping up this week’s cookies last minute and it’s a good thing they are as simple as they are cute! Dressed up for Easter with some Cadbury mini eggs, these coconut treats can be made in a jiffy.

 

Bake these up and enjoy every last little crumble!

 

Simple Coconut Macaroons {week 13}

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Make sure you dont make them too big or they melt and spread too much in the oven. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Note: I’ve also made coconut macaroons with success without the egg whites folded in; feel free to omit and cut your baking time down too. Just watch the first batch to see how how golden they are checking them around the 10-12 min mark.

Enjoy!