Chewy Coconut Macaroon Mounds

What you need

• 2 large egg whites
• 1/4 tsp salt
• 340 g (12 oz) sweetened shredded coconut
• 225 g (8 oz) sweetened condensed milk
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Line a baking sheet with parchment.

2. 2

   Whip the whites with the salt until they stand in stiff peaks, 3-4 min with a mixer.

3. 3

   In a large bowl, stir the coconut, condensed milk and vanilla extract until evenly sticky.

4. 4

   Fold the whites into the coconut mixture in two additions, using a spatula, until no streaks remain. Keep it as airy as you can.

5. 5

   With damp hands or a 2 tbsp scoop, shape 16 mounds and set them 3 cm (1 in) apart on the sheet.

6. 6

   Bake for 15-20 min, until the tips and bottoms are golden brown.

7. 7

   Cool on the sheet for 10 min, then slide the parchment onto a rack. The macaroons firm up as they cool. Store airtight for up to 4 days.

Imported from babygizmo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.