This holiday season, Brenda Gantt’s Memama’s Coconut Macaroons are perfect for both Thanksgiving and Christmas.
Brenda Gantt’s Memama’s Coconut Macaroons
Makes about 90
Ingredients
- 5½ cups sweetened flaked coconut
- 1 (14-ounce) can sweetened condensed milk
- 2 egg whites
- 2 tablespoons all-purpose flour
- ½ teaspoon table salt
- 2 teaspoons vanilla extract
- 1½ teaspoons almond extract
Instructions
- Preheat oven to 350°. Grease several large cookie sheets with baking spray with flour.
- In a large bowl, mix all ingredients until well combined. Drop by packed teaspoonfuls about 1 inch apart on prepared cookie sheets.
- Bake until lightly browned and cookies feel set on top, 10 to 12 minutes. Let cool on cookie sheets until firm enough to remove with a spatula, about 5 minutes. Remove from pan, and let cool completely on wire racks. Store in airtight containers.
You can find this recipe and more in our November/December 2023 issue! And make sure to follow Brenda Gantt for announcements, recipes, and more.
Are the egg whites beaten?
Hi Betty,
This recipe does not call for beating the egg whites.