Recipe courtesy of Ina Garten

Coconut Macaroons

Name: Coconut Macaroons
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 20 to 24 cookies
Cuisine: american
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

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 20 to 24 cookies

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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.