Almond Coconut Macaroons

Prep Time: 15 mins.
Cook Time: 25 mins.
Yield: 20

Recipe by: Samantha A

These macaroons give a not-so-traditional dessert flavor profile and leave you with satisfaction. It is hard not to eat more than just one. Eggland’s Best eggs provide great nutrition and full bellies for our family, no matter the time of the day.

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Ingredients

14oz Sweetened Condensed Milk

14oz Sweetened Shredded Coconut

1/4 cup Slivered or Chopped Skinless Almonds

1tsp Vanilla Extract

1/4tsp Almond Extract

1/4tsp Kosher Salt

2 Eggland's Best eggs, large egg whites only or 6 Tbsp. Eggland's Best 100% Egg Whites

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Preparation

Preheat oven to 325 degrees Fahrenheit and line two cookie sheets with parchment paper, ready to go for the batter.
In one bowl, combine sweetened milk, coconut, almonds, and both vanilla and almond extracts. Set aside.
In the second bowl whisk the Eggland’s Best egg whites with the salt until delicate, foamy white peaks appear. Use the whisk attachment on a stand mixer or an electric handheld mixer to speed the process- it can take between 5-10 minutes alternating between medium and high speeds.
Once the peaks appear, fold the Eggland’s Best eggs gently into the coconut mixture by incorporating slowly without mixing quickly. Use two tablespoons to scoop and scrape onto the parchment paper. Bake for 25 minutes at 325F. Allow to cool before removing from parchment.

Nutrition

Information per Serving
Serving Size	20
Calories	162
Fat	7.9g
Saturated Fat	6.4g
Cholesterol	7mg
Sodium	83mg
Carbohydrates	21.5g
Dietary Fiber	1.4g
Protein	2.9g