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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe comes from one of my many Barefoot Contessa cookbooks. I've tried many coconut macaroon recipes and this one is by far the best. For an extra special treat I have been known to dip the bottoms in bittersweet chocolate. Ingredients:
14 ounces sweetened flaked 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.
3. 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.
4. Carefully fold the egg whites into the coconut mixture.
5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
6. Bake for 25 to 30 minutes, until golden brown.
7. Cool on wire racks.
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