Coconut Macaroons
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Coconut Macaroons
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 |
Instructions
- Yield:
- 20 Cookies
- Prep time:
- 20 minutes
- Cook time:
- 25 minutes
- Ready in:
- 45 minutes
- Recipe Type:
- Dessert
- Cookie
- Preheat the oven to 325° F.
- 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
- 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 two teaspoons.
- Bake for 25 to 30 minutes, until golden brown. Cool and serve
Tips for Success
- Cooking Tips
- Ingredient Tips
Reviews
| Sticky and gooey on the bottom, but the flavor is terrific. Perhaps the egg whites were beaten too long? | Leslie 03/31/2008 |
Source Information
Classic Sourdoughs, A Home Baker's Handbook, ,
- Recipe courtesy Ina Garten's Barefoot Contessa Family Style
- Show airs on Food Network
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