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Ingredients
1 (14 oz) Baker's Angel Flakes Sweetened Coconut - gluten free
¾ cup Carnation Sweetened Condensed Milk - gluten free
20 to 24 pieces Hershey's Kisses Milk Chocolate (Classic Bag) - gluten free
1 teaspoon McCormick Vanilla Extract - gluten free
2 large egg whites
¼ teaspoon kosher salt
Instructions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a bowl, combine the coconut flakes, milk, salt and vanilla.
- In another bowl, beat the egg whites using an electric had mixer on high speed until stiff peaks form. Mix in the egg whites into the coconut mixture.
- Scoop mixture into mounds on the baking sheet. Bake for about 25 minutes or until lightly golden. Remove from the oven and press 1 chocolate at the center of each macaroons.
- Let them cool for few minutes on the baking sheet then transfer to a wire wrack and let cool completely. Ready
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