* Exported from MasterCook *

Peppermint Macaroons

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 egg whites -- at room temperature
1/8 teaspoon salt
1 can (14-ounce) sweetened condensed milk
1 teaspoon vanilla extract
2 packages (14-ounce) shredded sweetened coconut
1 cup white chocolate morsels
1/2 cup crushed peppermints

Preheat oven to 300. Line 3 baking sheets with parchment paper.

In a large bowl, whisk together egg whites and salt until foamy, about 2 minutes. Whisk in condensed milk and vanilla. Fold in coconut, chocolate morsels, and crushed peppermint.

Using a 1 1/2-inch spring-loaded, ice cream scoop, drop dough onto prepared baking sheets; bake for 20 minutes, or until coconut just begins to brown. Let cool on pans for 10 minutes. Remove from pans, and cool completely on wire racks.

"Paula Deen's Holiday Baking 2008 pg 69"