These treats are more commonly known as coconut macaroons, but as a kid, I always called them coconut puffs. Whatever you call them, they're slightly sweet, crunchy on the outside, and chewy on the inside.
Recipe type: Cookies, Baklava, and More
Serves: 24 macaroons
Ingredients
1 (14-oz.) can sweetened condensed milk
1 (14-oz.) bagsweetened coconut flakes
3 TB.all-purpose flour
1 TB. vanilla extract
3 large egg whites
[1/4] tsp.salt
Instructions
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
In a large bowl, combine sweetened condensed milk, sweetened coconut flakes, all-purpose flour, and vanilla extract.
In another large bowl, and using an electric mixer on high speed, blend egg whites and salt for about 4 minutes or until white peaks form.
In three batches, gently fold coconut mixture into beaten egg whites.
Spoon coconut mixture about 3 tablespoons at a time in mounds on the baking sheet about 2 inches apart. Bake for 25 minutes or until macaroons are golden brown.
Using a spatula, transfer macaroons to a flat surface to cool.
Serve at room temperature.
Notes
Tasty Tip For extra decadence, drizzle the puffs with melted dark chocolate before serving.