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Cinnamon Macaroons
14 oz. sweetened shredded coconut
14 oz. sweetened condensed milk
½ t. vanilla extract
1. Preheat the oven to 325° F.
2. In a large bowl, combine the coconut, milk, vanilla and salt. Stir to blend
well.
3. In a mixing bowl, with your mixer on med-high speed, whip the egg
whites until firm peaks form.
4. Fold the egg whites into the coconut mixture and stir to combine well.
5. Drop the mixture by heaping teaspoon onto parchment lined cookie
sheets - these cookies will really stick to your pan if you don't use the
parchment!
6. Sprinkle each cookie with a little cinnamon, and bake for 20 minutes, or
until the tops are browning.
Makes 2-3 dozen cookies
10
RECIPES
Ginnys.com
¼ t. salt
2 egg whites
cinnamon
800-544-1590
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