1 Video | 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 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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By AmandaMD
Norwich, CT
on February 05, 2012
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This is the first of Ina's recipes to let me down. I followed the recipe exactly and they are a mess. They're runny and very eggy tasting. I'll be tossing them.
By elizachef30
Kingwood, TX
on December 30, 2011
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I've made these about 5 times now. They are so delicious; my husband begs me to make them. I even won a desert contest at work for them. They are so easy too! I like to drizzle melted chocolate over them.
By mollyannek
on December 24, 2011
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Gooey, chewy and delicious! So easy to make! Followed the recipe exactly and they turned out so well. I didn't refrigerate the dough and baked two cookie sheets at once and they are fantastic.
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