Recipe courtesy of Ina Garten
Episode: Soup Lunch
Coconut Macaroons
Total:
40 min
Active:
10 min
Yield:
20 to 22 cookies
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
20 to 22 cookies
Level:
Easy

Ingredients

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

IDEAS YOU'LL LOVE

Toasty Coconut Macaroons

Recipe courtesy of Alton Brown

Macaroons

Recipe courtesy of Sherry Yard

Coconut Cupcakes

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

Coconut-Almond French Toast Casserole

Recipe courtesy of Food Network Kitchen

Noodle Kugel

Recipe courtesy of Ina Garten

Noodle Kugel

Recipe courtesy of Dave Lieberman

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking