Coconut Macaroons

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Serves | Prep Time | Cook Time 25 to 30

Why I Love This Recipe

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.

Ingredients You'll Need

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.


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.

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