Moist & sweet little treats from the Hummingbird Bakery. Makes 30-35 Macaroons.
370ml sweetened Condensed Milk
370g Desiccated Coconut
1tsp Vanilla Extract
2 large Egg Whites
1.Preheat the overn to 160 C / 320F / Gas mark 3 and line three baking trays with parchment paper.
2. In a medium mixing bowl, mix together the condensed milk, coconut and vanilla extract. In another bowl mix the egg whites until they form stiff peaks. Carefully fold the egg whites into the coconut mixture.
3. Spoon the mixture onto the prepared baking trays – roughly 1 tablespoon per cookie. Keep them about 3-4cm apart. Bake for 20-30 mins or until golden brown. Allow to cool completely before serving.