Paula Deens Coconut Macaroons Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine coconut, almond extract, and salt.
• Mix in condensed milk to form a thick paste.
• Fold in egg whites with cream of tartar. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart.
• Bake for about 8 minutes or until edges are lightly browned.

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.