Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal of the macaroons.
2. Prepare the Coconut Mixture:
In a medium bowl, combine the shredded coconut, sweetened condensed milk, cocoa powder, vanilla extract, and salt. Stir until everything is well mixed and the coconut is fully coated in the cocoa mixture.
3. Whisk the Egg Whites:
In a separate bowl, beat the egg whites with a hand mixer or stand mixer until stiff peaks form (about 2-3 minutes). The egg whites should be firm but not dry.
The lemon whip trick: try it and you won’t believe it!
Old-Fashioned Stuffed Cabbage Rolls – Don’t Lose This Recipe
Baking soda is the key to deodorizing your fridge, but most use it wrong. Here’s the right way to use it.
Pay attention to this date from now on. It’s not an ordinary expiration date.
Creamiest Lemon Curd Recipe
Zucchini Cake
