Coconut Macaroons

Show: Barefoot ContessaEpisode: 5 Day Make Ahead Dinner

Recipe categories: Coconut, Eggs,
more
- Cuisine : French
- Technique : Baking
- Who's Dining : For a Crowd
- Season : Fall , Spring , Summer , Winter
- Cookware Used : Mixer

1 Video | Photo: Coconut Macaroons Recipe

Rated 4 stars out of 5

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Total Time:: 35 min
Prep: 10 min
Cook: 25 min

Yield:: 20 to 22 cookies

Level:: Easy

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

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Read all 289 reviews

By eunger75

Macedon,NY

on May 11, 2013
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I love this recipe!! These are so easy to make and turn out awesome. I double the recipe and make them every Christmas. I drizzle melted dark chocolate on half and leave the rest plain. Either way they are to die for.

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By BillNY914

on April 21, 2013
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I've made these several times, always come out great and have been asked for the recipe to which I give the credit to Ina. While I'm not Jewish, I love to give these out as Passover gifts to my Jewish friends. They always love and appreciate them. Sometimes I dip them in melted chocolate for added decadence.

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By jessicalstone

Denver, CO

on March 29, 2013
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I added more coconut than directed and they were still very runny. They all came out with hardened "pools"of eggs white around the edges. I also thought they were extremely salty. I will retry; something must have been off.

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