Yo's Coconut Macaroon Cake

USD

6 cups Sweetened Shredded Coconut
2 cups Condensed Milk
1 teaspoons Vanilla
5 Egg Whites
¾ teaspoon Salt

Item Name:	Availability:
2x 8" Round Cake Pans (with removable bottoms if possible)	View On Parsel
Mixing Bowls	Add to Cart -
Electric or Stand Mixer with Whip Attachment	Add to Cart -
Rubber Spatula	Add to Cart -

Mix Shredded Coconut and Condensed Milk

Mix the shredded coconut, condensed milk, and vanilla in a large bowl.

Add Egg Whites

Place your egg whites in the bowl of a stand mixer fitted with a whip attachment. Beat the egg whites on medium-high speed until frothy, then add the salt. Beat the mixture until soft peaks form.

Combine Egg Whites and Coconut Mixture

Fold the egg whites into the coconut mixture and divide between the two cake pans.

Bake Cakes

In a 350 oven, bake two 8 macaroon layers for 40 minutes until they are nice and golden brown. Cool the macaroons completely in their pans.

Mix Shredded Coconut and Condensed Milk

Add Egg Whites

Combine Egg Whites and Coconut Mixture

Bake Cakes

Congratulations!