COCONUT MACAROONS

COCONUT MACAROONS
Makes: 1 Dozen

21 oz Shredded Coconut
1 1/2 cans Sweetened Condensed Milk
1 1/2 tsp Vanilla Extract or Flavoring
1 1/2 TBSP Cornstarch
1/2 tsp Almond Extract or Flavoring
1/2 cup Egg Whites
1/4 tsp Salt

Combine Coconut, Condensed Milk, Vanilla, and Cornstarch in a large bowl. Whip Egg Whites and Salt on high in a mixer. Carefully fold the Egg Whites into the Coconut Mixture. Be careful not to deflate the Egg Whites. (if desired, add Mini Chocolate Chips)

Use 5 oz scoop to place the batter on parchment lined cookie sheets. Bake at 325 degrees for 20-25 minutes. Check to see if they firm & lightly brown; do not let them get too brown.