Coconut Macaroons
  • Cooking Time: 25 to 30
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • ΒΌ teaspoon kosher salt
  • Preheat the oven to 325 degrees F.
  1. Combine the coconut, condensed milk, and vanilla in a large bowl.
  2. 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.
  3. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
  4. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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.