“Tex” because I discovered it while living in Texas, “ican” because of the Mexican vanilla (the best in the world), coconut because of the sweetened coconut, and macaroons – because it’s a cross between a cake and a cookie.
Texican Coconut Macaroons
- 1 14 oz. bag sweetened coconut
- 1 can condensed milk
- 1 tsp. Mexican vanilla extract
- 1 egg white whipped to soft peaks
Preheat oven to 350 degrees.
Combine the coconut, condensed milk and vanilla, mixing well. Fold in beaten egg white.
Drop coconut mixture by the full tablespoon 1/2 inch apart on a cookie sheet lined with parchment or well greased.
Bake about 15 minutes, until edges begin to brown.
Remove macaroons from cookie sheet and allow to cool thoroughly.
Allow to set out covered for at least 12 hours before storing in an airtight container lined with parchment or wax paper.