EATS: Easy Coconut Macaroons

Honestly, I don't eat coconut - it's a texture thing - but I have been told that these are yummy by many, many people who like Coconut Macaroons (including my mother)  Enjoy!

7oz (half a can) Low fat Condensed Milk
1 egg white ( or 1/4 cup liquid egg whites)
1/4 cup Flour
1 tsp Baking powder
1 tsp vanilla
1 - 14oz package Coconut (5 1/3 cups)

Preheat oven to 325 degrees
Line a baking sheet with parchment

In a medium bowl whisk together with a fork Condensed Milk and Egg whites.  When combined add flour, baking powder and vanilla, whisk until smooth.  Scrape down side and be sure it is well combined.

Add Coconut and with a fork, mix until well combine, use the fork to break up any coconut lumps.

I use a 1/2 oz scooper, but basically drop by rounded tablespoon fulls onto parchment lined baking sheet.

Bake for 15-18 minutes until golden brown around the edges.  Transfer to a wire rack to cool.

Makes 24 macaroons.

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Disclaimer: I do not actually measure the condensed milk or the vanilla, I have always eyeballed it, but you make it your way experimentation can be a good learning experience.