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 SingingDeb
Germantown, MD
on March 23, 2013
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I make this recipe EVERY year for Passover. It ALWAYS comes out well. Sometimes I add mini chocolate chips, but we enjoy them plain, too!
By ChiefIllini
on March 22, 2013
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Delicious and Easy. I add 6 oz of mini choc chips. What could be better.
By amoodyteacher
on January 12, 2013
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These were amazing! They did run a little around the edges, but I think that may have been from my folding technique with the egg whites. However, they were excellently chewy on the inside and crispy on the outside. I got nothing but rave reviews on these by people who normally won't touch coconut macaroons!
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