Coconut Macaroons

Name: Coconut Macaroons
Prep time: 45 min
Total time: 1 h
Yield: 28
Ingredients: 14 oz. flaked sweetened coconut; 1 can sweetened condensed milk; 1 tsp. vanilla extract; 2 extra-large egg whites; 1/4 tsp. Kosher salt

By Ina GartenPublished: Oct 30, 2010

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Yields:

Prep Time:

45 mins

Total Time:

1 hr

Cal/Serv:

120

Classic macaroons (pictured right) for the holiday season, courtesy of Ina Garten.

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Ingredients

14 oz. flaked sweetened coconut
1 can sweetened condensed milk
1 tsp. vanilla extract
2 extra-large egg whites
1/4 tsp. Kosher salt

Directions

1. Step 1Preheat oven to 325 degrees F. Line 2 large cookie sheets with parchment paper.
2. Step 2In large bowl, mix coconut, condensed milk, and vanilla until combined. In medium bowl, with mixer fitted with whisk attachment on high speed, whip egg whites and salt until medium-firm peaks form. Carefully fold egg whites into coconut mixture.
3. Step 3With 1 3/4-inch-diameter ice cream scoop, or in two-rounded-teaspoonful portions, drop batter onto prepared cookie sheets. Bake 25 to 30 minutes or until golden brown. With metal spatula, transfer cookies to wire racks to cool. Store in airtight container, with waxed paper between layers, at room temperature up to 2 days or in freezer up to 1 month.