Coconut Macaroons

Описание: Ingredients-

3 Egg Whites (room temperature)
1/4 teaspoon Kosher Salt
1 teaspoon Vanilla Paste
14 ounces Sweetened Condensed Milk
14 ounces Sweetened Shredded Coconut
3 Tablespoons AP Flour
13 each Maraschino Cherries (or Candied Cherries)

Procedure-

Place Egg Whites in the bowl of an electric stand mixer. You can also use an electric hand mixer or mix by hand with a whisk.

Whip eggs for 1 minute on medium high setting to froth the whites. You want them to be light and airy, but do not over whip them to a stiff peak.

Add Salt, Vanilla, and Condensed Milk to the bowl while continuing to mix. After 1 minute, add Flour and incorporate well, followed by folding in the Shredded Coconut. Mix just for a few seconds to evenly mix all the ingredients, but do not over mix.

At this point the mixture can be refrigerated for later use (up to 5 days) or cooked immediately.

To bake, preheat oven to 325°. Scoop out the coconut mixture using a #40 scoop (1 ounce) onto a sheet pan lined with parchment paper or a silicone baking mat. Don’t worry about placing the mounds too close together as they do not spread when cooked.

Once all the mixture is scooped, cut Maraschino cherries in half and slightly press down into the top of each mound.

Bake for 25 minutes. Leave the macaroons on the pan to cool.