• Cooking Time: 25 to 30
  • Servings: 20 to 22
  • Preparation Time:


This is a Barefoot Contessa (Ina Garten) recipe (love her!)


  • 14 ozs. sweetened shredded coconut
  • 14 ozs. sweetened condensed milk
  • 1 tsp. pure vanilla extract (I think almond extract would be good, too.)
  • 2 extra large egg whites, at room temperature
  • 1/4 tsp. kosher salt


  • Preheat oven to 325 Deg F.
  • Combine the coconut, condensed milk, and extract in a large bowl.
  • In a separate bowl, whip the egg whites and salt on high speed until they make medium-firm peaks. (If you have an electric mixer with a whisk attachment, use that).
  • This is a very important step.
  • Make sure to get those peaks.
  • Be patient!
  • 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. (Or, really, whatever size you like!)
  • Bake for 25 to 30 minutes, until golden brown. Cool and serve.
  • You can also melt some chocolate and drizzle it over the top of the macaroons after they are cooled.

Categories: Cookies  Dessert  Mixer  Oven  Stove 

Author Credit: Barefoot Contessa

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