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
Ingredients:
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
Directions:
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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