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Coconut Macaroons

Ina Garten

Recipe courtesy Ina Garten's Barefoot Contessa Family Style

Rated: 5 stars out of 5Rate itRead users' reviews (70)

  • Cook Time:

    --

  • Level:

    Easy

  • Yield:

    20 to 22 cookies

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Ingredients

  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt

Directions

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 two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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Read more Comments & Reviews (70)

Comments & Reviews

  • recipe Coconut Macaroons
    null null, null 09-04-2009

    Flag

    Too much fluid

    Rated: 1 stars out of 5
    I followed the recipe very closely ... but turns out that the mix is too fluidy. It was hard to scoop nicely onto parchment... paper, and most of the liquid seeped out and pooled right under the cookie. The coconut didn't retain any of the liquid flavor or moisture, and the cookies didn't look too appetizing by the time I was done. I noticed similar comments from other reviewers, only after I made them! It is tempting to try to follow this recipe since it is advertised as a "simple" ... Read more
  • recipe Coconut Macaroons
    angela Chicago, IL 07-04-2009

    Flag

    So easy and so good!

    Rated: 5 stars out of 5
    I completely abhorred coconut until I tried this recipe. It's a great starting-off point for almost any variation you can... come up with; I've made citrus-y coconut macaroons by adding a two or three teaspoons of citrus zest (grapefruit was AMAZING!), and, of course, you can always dip it in chocolate. For an easy, elegant, yet earthy dessert, bake them in mini-muffin pans lined with parchment paper squares squished into the crevasses. I HAVE tried this just as written, and like almost everyone else, my macaroons cried a little. But that was easily fixed by, first of all, just beating the egg whites right, folding them in very, very gently, and putting the mixture in the fridge for about fifteen minutes before putting them in pans. As you make them more and more often, you'll find techniques that work for you, and trust me, these macaroons are totally worth the effort.Read more
  • recipe Coconut Macaroons
    sandra show low, AZ 05-25-2009

    Flag

    best coconut treat ever!

    Rated: 5 stars out of 5
    These cookies have made me famous! They're chewy and delicious and if you like "puffy" cookies, theses aren't for you!
  • recipe Coconut Macaroons
    null null, null 05-04-2009

    Flag

    Too Much Liquid

    Rated: 4 stars out of 5
    I think the problem with them having too much liquid is the amount of coconut requested. She says 14oz but is this by weight... or liquid measurements. I measured out 14oz in my measuring cup and they came out too runny so I am thinking the 14oz is by weight. Most people who are getting runny cookies are probably doing the same thing I did and measuring out 14oz instead of going by the weight on the package. Hope this helps some people!Read more
  • recipe Coconut Macaroons
    Patricia Houston, TX 02-03-2009

    Flag

    Too runny

    Rated: 2 stars out of 5
    I followed this recipe to a T and I have to agree with another review. It was just too much liquid. The consistency was fine... until I added the egg whites. They smell great they just don't look like any macaroons I have ever seen. They also make it look so easy on TV. Read more
  • recipe Coconut Macaroons
    luisa chillicothe, OH 01-04-2009

    Flag

    Soooo Easy!

    Rated: 5 stars out of 5
    Easy, Simple and delicioso
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