Ingredients:
- 2 2/3 cups shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 egg whites
- Himalayan Pink Salt for sprinkling
Instructions:
- Preheat and Prepare: Preheat your oven to 325°F. Line a baking sheet with parchment paper.
- Mix Coconut and Milk: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
- Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
- Combine and Form Cookies: Gently fold the whipped egg whites into the coconut mixture. Drop spoonfuls of the mixture onto the prepared baking sheet.
- Bake and Sprinkle: Bake for 20-25 minutes, or until golden brown. While the macaroons are still warm, sprinkle them lightly with Himalayan Pink Salt to bring out the sweetness and add a savory touch.
- Serve: Let cool slightly before serving, or enjoy them warm for a sweet and salty treat.
Why Himalayan Pink Salt?
Himalayan Pink Salt adds just the right amount of mineral flavor, giving these macaroons a unique twist that balances out the sweetness of the coconut and condensed milk. The salt not only enhances the flavors but also adds a touch of elegance to this classic holiday treat.
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