Toasted Coconut Macaroons - Four Ways

Bonus one today, as I didn't post yesterday (busy at Church and reading food mags. in the SUN);
(makes 30)
2 14 oz. bags shredded, sweetened coconut
3 large egg whites
1 14 oz. can sweetened condensed milk
1 t. vanilla
Parchment paper

Flavor options:
Hersey's Kisses (place in center)
2&1/2 t. ground cardamom and 1 heaping T. finely grated orange zest
1&1/2 T finely grated lemon zest and strawberry jam or preserves* (place in center)
2 t. ground ginger, 1 T. grated fresh ginger, 1/4 cup minced crystallized ginger

Spread coconut evenly across 2 parchment-lined baking sheets. Toast in 350 oven til golden brown, 20-25 mins., stirring 2-3 times to prevent burning. Let cool. Meanwhile, beat egg whites with an electric mixer on med.-high speed until stiff peaks form. Combine toasted coconut, sweetened  condensed milk, and vanilla in a bowl. Stir in ingredients (orange/cardamom, or triple ginger) if using. Fold egg whites into coconut mixture. Wet hands (to keep mixture from sticking), and form into about 30 mounds, golf ball size or slightly larger. Place on the baking sheets. If using lemon zest and jam, make an indentation in middle of each mound with your finger and spoon into center (if you are planning to use the Kisses, make the same indentation, but add the Kisses to the macaroons when you take them out of the oven). Bake until browned and crisp-edged, about 20 mins. Let cool on a rack. These are FAB. for parties, luncheons, and showers!!!

"Attitude is everything."

Have FUN today!!

Love,

MM