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    Coconut Macaroons, the BEST

    Source of Recipe

    Ina Garten
    Coconut Macaroons

    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

    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 and serve.




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