Coconut Macaroons

Ingredients

  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 t pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 t salt

Directions

  1. Combine the coconut, condensed milk, and vanilla in a large bowl.
  2. Whip the egg whites and salt on high speed until they make medium-firm peaks.
  3. Carefully fold the egg whites into the coconut mixture.
  4. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
  5. Bake for 25 to 30 minutes at 325F, until golden brown. Cool and serve.

Notes

  • Barefoot Contessa
  • 20 to 22 cookies
© Lisa Miner 2017