Photo: Coconut Macaroons Recipe
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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By Modern Mouthful
Charlotte
on January 18, 2013
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I made a couple of tiny changes, namely: dipping these guys in dark chocolate. YUM. I wrote a whole blog post about my experience on Modern Mouthful! I added an extra egg white, too, and used unsweetened coconut.
By mkgeiger_7203004
poland, OH
on January 13, 2013
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If the batter is a little too wet, add more coconut. Do not use parchment spray and flour your baking sheet. It will work out awesome, better recipe than paula deen with the cream of tartar (makes it bitter, don't use it I gave it 4 stars since I made it 3 times to get it right.
By JacquieE
on January 12, 2013
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This is really tasty and very easy to make. I just made a batch and I am enjoying it right now. I chose to beat my egg whites to a stiff peak. Once in the oven, the batter did not run and the outside is very crunchy. Thanks Ina. Luv ya!!
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