“Tex” because I discovered it while living in Texas, “ican” because of the Mexican vanilla (the best in the world), coconut because of the sweetened coconut, and macaroons – because it’s a cross between a cake and a cookie.
Texican Coconut Macaroons
Ingredients
- 1 14 oz. bag sweetened coconut
- 1 can condensed milk
- 1 tsp. Mexican vanilla extract
- 1 egg white whipped to soft peaks
Directions
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Preheat oven to 350 degrees.
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Combine the coconut, condensed milk and vanilla, mixing well. Fold in beaten egg white.
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Drop coconut mixture by the full tablespoon 1/2 inch apart on a cookie sheet lined with parchment or well greased.
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Bake about 15 minutes, until edges begin to brown.
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Remove macaroons from cookie sheet and allow to cool thoroughly.
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Allow to set out covered for at least 12 hours before storing in an airtight container lined with parchment or wax paper.
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