• 46servings
  • 70minutes
  • 103calories

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Ingredients Jump to Instructions ↓

  1. 1 can (14 oz) sweetened condensed milk (not evaporated milk)

  2. 1 bag (14 oz) sweetened flaked coconut (5 1/3 cups)

  3. 1 1/2 cups pastel-color mint-flavor chocolate lentils

  4. Whites from 2 large eggs, at room temperature

Instructions Jump to Ingredients ↑

  1. Heat oven to 325 degrees F. Line baking sheet(s) with foil. Coat with nonstick spray and dust with flour.2. Mix condensed milk, coconut and 3/4 cup chooclate lentils in a large bowl.3. Beat egg whites in a small to medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Fold into coconut mixture.4. Drop level measuring tablespoons of mixture about 1 in. apart on prepared baking sheets(s). Place 3 to 4 chocolate lentils on top of each.5. Bake 14 to 16 minutes until macaroons are lightly toasted. Slide foil onto a wire rack; cool macaroons completely before peeling off foil.


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