I don’t know that I’ve ever made coconut macaroons. I know I’ve eaten them before but never attempted to bake them. But Ina Garten’s recipes have never failed me so off I went. These were fairly easy to make. And I loved that there were only four ingredients (I don’t count salt) so super quick right.
However, I’ve never had to whip egg yolks with a hand mixer before so it seemed like an eternity before those peaks formed. In the end I liked them and may even attempt to try the coconut macaroon recipe put out by Weight Watchers.
Ina Garten aka Barefoot Contessa’s Coconut Macaroons
14 ounces sweetened shredded coconut
12 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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