Easy Coconut and Jalapeño Lime Balsamic Macaroons
2, 14 oz. bags sweetened coconut flakes
14 oz. can sweetened condensed milk
1/4 c. The Tasteful Olive Jalapeño Lime white balsamic vinegar
2 small limes, zested and juiced
Candied jalapeno, for garnish (if desired)
In a large bowl, mix together all the ingredients until thoroughly combined.
Preheat your oven to 350. Cover a large baking sheet with parchment paper. Using a 1 1/2 T. cookie scoop, scoop out your coconut mixture (packing well into the scoop) and drop onto your cookie sheet. You can place each macaroon close to each other as they do not spread. Bake for 20-22 minutes or until golden brown. Remove from the oven and let cool on the cookie sheet for at least 10 minutes. When cooled, remove from the pan and place on wire racks to cool completely.
If desired, you can top each macaroon with a sliver of candied jalapeño.
Recipe by Laura Campbell
