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 suzels
Nashville, TN
on January 23, 2012
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Leave it to Ina to come up with a way to keep the center moist every time! I've made them twice now, and they are a big hit with everyone! Fast and easy too!
By skeegan24
on January 02, 2012
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This recipe is amazing. I tried these today and after reading some of the reviews made a minor adjustment and they came out perfectly. I prefer almond in my macaroons rather than vanilla and to account for the moisture issue other reviewers mentioned I added 1 tablespoon of flour to the coconut mixture and refrigerated the dough between pans. They came out absolutely delicious. Will definitely make these a regular in our home.
By J-Boo
Dumfries, VA
on December 25, 2011
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I made these yesterday and have only a few left!!! I love the sweet, crunchy edges! Took no time at all. Kept them in the oven for almost 30 minutes and they were perfect. I made 2 cookie sheets at a time and had a little left over, which turned soggy as others have noticed. But if you make them all at one time, you don't have that problem. I also pressed down on them to make them a little flatter. I just decided I'm making another batch!!
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