COCONUT MACAROONS

 

  • Cooking Time: 25 to 30
  • Servings:
  • Preparation Time:

Ingredients

  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • ¼ teaspoon kosher salt
  • Preheat the oven to 325 degrees F.

Directions

  • Combine the coconut, condensed milk, and vanilla in a large bowl.
  • Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
  • Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
  • Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Notes

I made these for Passover this year, and they were a huge hit. Macaroons are one of the few cookie-type baked goods that do not contain flour, so I was all over it! The recipe came from Barefoot Contessa.

Categories: Cookies  Dessert  Mixer  Oven 

Author Credit: Barefoot Contessa

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