Coconut Macaroons
My switch-up on Ina Garten’s simply delicious, easy 5-ingredient recipe. This goes together so fast. It's a terrific recipe for folks on the go, boaters and RVers. I substitute Mexican Vanilla Bean Paste and unsweetened coconut for half of the coconut called for.
Equipment
- Mixer
Ingredients
- 7 oz sweetened shredded coconut
- 7 oz unsweetened shredded coconut
- 14 oz sweetened, condensed milk
- 1 tsp vanilla (I use Mexican vanilla bean paste)
- 2 extra-large egg whites (Room temperature)
- 1/4 tsp salt
Instructions
- Preheat oven to 325 degrees F.
- Combine coconut, condensed milk and vanilla in a large bowl.
- Beat egg whites and salt with mixer on high until you get stiff peaks. You should be able to turn bowl upside-down and mixture stays put.
- Fold egg white mixture into coconut mixture and blend carefully.
- Use an ice cream scoop to drop batter onto greased pans or pans with silicone mats or parchment paper.
- Bake 25-30 minutes, until golden brown. Cool.
Notes
Find the original recipe in Barefoot Contessa Family Style and online at Food.com.
