Coconut Macaroons

Recipe courtesy Ina Garten

Rated: 5 stars out of 5Rate itRead users' reviews (86)

RECIPE
COMMENTS & REVIEWS(86)

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

Times:

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

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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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Comments & Reviews

recipe Coconut Macaroons
Shira HaGolan, AL 11-13-2009
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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
recipe Coconut Macaroons
Griselda Wyoming, MI 10-27-2009
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These coconut macaroons are superb!!!!!!!!!!!
Rated: 5 stars out of 5

I tried the recipe and I love it! But, I was wondering if it was okay if I added a little bit of flour on the recipe to make... it as a small bread-cakelike pastery macaroon. Other than that, these cookies are GREAT!!Read more
recipe Coconut Macaroons
M Alvin, TX 09-30-2009
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Coconut Macaroons
Rated: 5 stars out of 5

I love it!! Very easy. Remember to use room temp eggs and whip them on high. Watch them and do not multitask while baking... them..... I did and had browner than I wanted bottoms. Toast up pretty and still moist on the inside!! Thank you Ina!!!Read more
recipe Coconut Macaroons
jacki east weymouth, MA 09-25-2008
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Creamy macaroons
Rated: 5 stars out of 5

I have read everybody's review and I can see that some people felt this recipe becomes watery when cooking. I did see this... and wondered about adding a dash of corn starch. But I noticed when the time started to complete that the liquid that formed at the bottom did start to brown. I think there has been some confusion regarding the 'type' of macaroon that people are expecting. I have a recipe for an almost 'candy' type of macaroon, a recipe for a 'cake' type of macaroon, and now this one seems to be a 'creamy' type of macaroon. As far the consistency... this is the best creamy macaroon recipe I have. It is delicious.Read more
recipe Coconut Macaroons
Erin St. Paul, MN 09-23-2008
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Being creative
Rated: 5 stars out of 5

The cookies converted me from a coconut hater to a macaroon lover. I add a bit of almond extract and they are to die for. ... Next time I'll either dip in chocolate or add chips. Yum.Read more
recipe Coconut Macaroons
Anonymous 06-16-2008
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High Altitude Baking
Rated: 5 stars out of 5

To the baker at 5,000 feet: I live at 7,000 ft. When working with egg whites for any meringue or souffle you only want to... beat them to soft peaks. This will allow them to expand in the oven. If you beat them to stiff peaks, they will rise in the beginning but will fall flat. Hope that helpsRead more