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Coconut Macaroons

MelinaMelina Storch

so easy!


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servings:
Makes 20-24 cookies
Time:
prep time:
5 minutes
total time:
30 minutes

Coconut Macaroons photo
servings:
Makes 20-24 cookies
Time:
prep time:
5 minutes
total time:
30 minutes
Coconut Macaroons photo
servings:
Makes 20-24 cookies
Time:
prep time:
5 minutes
total time:
30 minutes

Ingredients

  • 14 oz sweetened shredded coconut
  • 14 oz sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 tsp kosher salt
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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 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.


Recipe Notes

Edit note

From "Barefoot Contessa Family Style"


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