Coconut Macaroons (Ina Garten) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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:
1. Preheat the oven to 325 degrees F.
2. 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.
3. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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