Golden Coconut Macaroons

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
about 40 macaroons

Ingredients
  • 1 (7-ounce) package sweetened shredded coconut
  • 2 large eggs
  • Pinch salt
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cookie sheets or jelly roll pans covered with parchment or foil
Directions
  • Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.

  • In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded teaspoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.


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    Coconut Macaroons

    Recipe courtesy of Ina Garten