1 14-ounce package sweetened flaked coconut
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl. Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks. Fold 1/3 of egg whites into coconut mixture to lighten, then fold in remaining egg whites. Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Top each with a second level tablespoonful coconut mixture. Bake until golden, about 25 minutes. Cool macaroons on parchment paper. Slide metal spatula under macaroons to remove. (Macaroons can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
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Place: 15 out of 110 Avg (all users): 6.3435 Avg (commenters): 7.2174 Avg (participants): 6.1270 Avg (non-participants): 6.3947 Views since voting: 2791 Views during voting: 440 Votes: 329 Comments: 25 Favorites: 0
Very well composed image. Great lighting and good contrast between the macaroons and coconut. Exceptional technical quality. One of the best images of the challenge.
Wow, love this one, Nice focus and coloring. Besides being a great picture, it really brings out some fond memories for me, Thank you. Its always nice when emotions are affected.
beautiful, very tasty photography here. what do you think this would look like on a smoky blue plate, or a dark blue plate? I'm just trying to think of a way to make that coconut pop, and give a nice complimentary color to the cookies - 7
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