Coconut Macaroons Every now and then I get the urge for these moist, chewy treats, so I always keep a can of sweetened condensed milk in the pantry and a bag of coconut in the freezer. I guess you could say that being prepared is worth its weight in macaroons! 

Ingredients 

3 cups (about 9 ounces) lightly

packed sweetened shredded

coconut

½ cup sweetened condensed

milk

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon juice

1 large egg white

Dash of salt

Method 

PREHEAT the oven to 350°F. Line a cookie sheet with parchment paper.

COMBINE the coconut, condensed milk, vanilla, and lemon juice in a large bowl.

USING an electric mixer, beat the egg white with the salt in a medium bowl until it holds soft peaks. Fold the white into the coconut mixture.

DROP small mounds of the batter, measuring about 1½ inches in diameter, onto the prepared sheet. Arrange them about 1½ inches apart. With slightly wet fingertips, pinch the mounds to make them a tad narrower and taller, about 1¼ inches in diameter and 1 inch high with a slightly pinched top. Bake for 15 to 17 minutes, rotating the sheet

from front to back about two-thirds of the way through baking, or until the macaroons are golden (some coconut shreds on top will be dark brown).

SLIDE the parchment off the cookie sheet and onto a rack. After 5 to 10 minutes, remove the macaroons from the parchment using a thin metal spatula and place them directly on the rack to finish cooling.

STORE in an airtight container for up to 5 days.