I don't make coconut macaroons very often, but when I do, I pretty much go crazy over them. I really really like them. Unfortunately, it had been so long since I made them, I misplaced the recipe I had come up with, so I sort of winged it this time, although I think I remembered it for the most part. I didn't measure everything, so these are estimates.. mostly I think coconut macaroons are so good, they are hard to mess up! There are simpler recipes out there, but as usual, I started out combining some and then made my own changes.
I made 3 varieties this time. Plain, with chocolate chips and slivered almonds, and with chocolate chips and caramel bits. All 3 were yummy!
Christi's Coconut Macaroons
1 bag sweetened shredded coconut (14oz)
4 egg whites
1/8 tsp salt
1/2 can sweetened condensed milk (about 7 oz)
2 tbsp sugar
1 tbsp sugar free coconut syrup (optional)
1 tsp vanilla extract
1/4 cup coconut cake mix
Preheat oven to 350. Line a cookie sheet with parchment paper.
If you only have one mixing bowl for your mixer, use another large bowl to mix together all of the ingredients except for egg whites and salt.
Once that is thoroughly mixed, put the egg whites and salt in another bowl and beat until stiff peaks form. Then fold egg white mixture gently into the coconut mixture.
Once everything is held together fairly well, scoop out small spoons of batter and drop an inch apart onto cookie sheet. If you like, add nuts, chocolate chips, caramel bits, or other ingredients to the batter.
Bake for about 15-18 minutes until coconut is lightly toasted on top.