salted or unsalted butter??

Could you repost the Macaroon’s recipe in the chat? I believe it is a repeat of the Financier recipe. Thanks!!

ok

Coconut Macaroons correctedIngredients:7 ounces sweetened condensed milk1 teaspoon, scant, vanilla extract12 ounces shredded coconut1 medium-large eggwhite

Directions1. Preheat oven to 350 degrees, line two baking sheets with parchment paper or silicone baking mats2. In a large bowl, mix together the sweetened condensed milk and vanilla.3. Add the shredded coconut and stir to combine4. Break up the egg white with a fork to loosen. Add most of the egg white, reserving a little. Mix to combine. If the mixture is a little stiff, add the remaining eggwhite.5. Using a spoon or small ice cream scoop, scoop out batter into equal dough balls. Gently roll each dough ball into a uniform shape and space evenly onto the baking sheets.6. Bake for 15-20 minutes, or until the macaroons are evenly golden brown on the outside and slightly puffed.7. Cool to room temperature before serving. Store in an airtight container at room temperature.

Notes:-This recipe doubles nicely if you wish to make even more macaroons!-If your shredded coconut is very dry, you may wish to let the coconut and milk mixture rest a bit before adding the egg and baking.-Try drizzling with or dipping in melted chocolate for an extra decadent variation.