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
- Combine the coconut, condensed milk, and vanilla in a large bowl.
- Whip the egg whites and salt on high speed 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 at 325F, until golden brown. Cool and serve.
Notes
- Barefoot Contessa
- 20 to 22 cookies