Coconut Macaroons

Makes 18-20 macaroons
Adapted from Ina Garten 

14 ounces sweetened shredded coconut (2 packages)
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees Fahrenheit.

Mix the coconut, condensed milk, and vanilla together in a large bowl. In a medium bowl, whip the egg whites and salt on high speed with a hand mixer (or using the whisk attachment on an Kitchen Aid mixer) until they make medium-firm peaks. Then, gently fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a small ice cream scoop or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool on a wire rack and serve.

The macaroons keep for several days at room temperature in an air tight container.

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