Coconut Macaroons (Barefoot Contessa)
I’ve tried a lot of Ina’s recipes and this is one of my favorites.
This is an easy flour-less cookie from Ina’s Family Style Cookbook. The cookies are delightfully sweet and chewy. If you love coconut, you will love this recipe.
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
Preheat the oven to 325 degrees 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 peaks.
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 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown.
Cool on wire racks.