Coconut Macaroons

Recipe courtesy Ina Garten

Rated: 5 stars out of 5Rate itRead users' reviews (91)

RECIPE
COMMENTS & REVIEWS(91)

Cook Time:
30 min
Level:
Easy
Yield:
20 to 24 cookies

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Jamie's Coconut Cake

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Coconut Macaroons
Selda Los Angeles, CA 02-09-2010
Flag

Stuck to parchment, but still delicious!!!
Rated: 5 stars out of 5

This recipe is really simple, and REALLY tasty. The only problem I had was freeing the cookies from the parchment paper. An... earlier review mentioned letting them completely cool on the parchment and NOT using a spatula, instead just peel them off. I will try this next time. I had no problem with too much liquid though. I think the key there is to thoroughly clean your whisk and mixing bowl before beating the egg whites, and don't be afraid of medium stiff peaks! Also be gentle in folding the eggs into the coconut mixture. Oh yeah, and 14oz of coconut means a 14oz bag. Hope this helps!Read more
recipe Coconut Macaroons
Anastasia New York, NY 01-13-2010
Flag

Runny Macaroons
Rated: 3 stars out of 5

Dont' know what I did wrong! Whipped those whites well but these cookies made a puddle during baking. They don't look great... and I was hoping to serve them to my new boyfriend who loves macaroons! I am a good baker and don't think these will make a lasting impression. At least the ingredients were cheap.Read more
recipe Coconut Macaroons
Michele Fowler, IN 12-24-2009
Flag

awesome
Rated: 5 stars out of 5

Very easy and very delicious!! I read the reviews first and also added a drop of almond extract and it made them out of this... world. Those who said they were runny probably didn't have the egg whites at room temperature or beaten well. Mine were perfect. YUM! They are especially good warm! They will be a tad crunchy because you are roasting the coconut.Read more
recipe Coconut Macaroons
c williamsburg, VA 12-24-2009
Flag

yummy
Rated: 5 stars out of 5

wow! these cookies are super good. my whole family loves them. i was nervous about making them because i'd never done it... before. the are soft and golden brown! Read more
recipe Coconut Macaroons
Serena Las Vegas, NV 12-04-2009
Flag

Amazazing!!!!
Rated: 5 stars out of 5

These were amazing i've always loved macaroons but mine as well were a little runny so i added a bit more coconut and it did... the trick when they had cooled i melted semi sweet chocolate and dipped then in it half way TO DIE FOR!!!!Read more
recipe Coconut Macaroons
Shira HaGolan, AL 11-13-2009
Flag

Just Awful
Rated: 1 stars out of 5

They spread into each other. Were extremely hard (maybe crispie sound nicer) and look unappealing. I can't even imagine how... to improve them.Read more