Coconut Macaroons

I have to admit, my boyfriend’s office has been growing increasingly jealous of the fresh baked goods I send my boyfriend into work with. One of the guys requested macaroons, so I gave it a try. This recipe is courtesy of the Barefoot Contessa and is truly the best coconut macaroon recipe around. The cookies are moist on the inside and crunchy on the outside. Not only are they beautiful, but the recipe is super easy as well. With only sweetened shredded coconut, sweetened condensed milk, vanilla extract, egg whites and salt on the ingredient list, you can whip up these cookies in no time. Once baked and cooled, you can try dipping some in melted chocolate or leaving them plain. The best part is when you are baking, the sweet smell of coconut fills the house, making it smell like a tropical paradise!

Coconut Macaroons

Recipe Adapted from Ina Garten, Barefoot Contessa

Ingredients
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
6 ounces bittersweet or semisweet chocolate, for dipping

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 completely on wire rack.

• If desired, dip cookies in melted chocolate so just the bottoms are covered. Place on wax paper lined baking sheet and refrigerate for 30 mins or until hardened.
• Store in an airtight container for up to 7 days. If dipped in chocolate, store in refrigerator.

Coconut Macaroons

 

Author:

Janelle

Recipe type: Dessert

Cuisine: American

Print

 

Ingredients

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• ¼ teaspoon kosher salt
• 6 ounces bittersweet or semisweet chocolate, for dipping

Instructions

1. Preheat the oven to 325 degrees F.
2. 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.
3. Drop the batter onto sheet pans lined with parchment paper using either a 1¾-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool completely on wire rack.
4. If desired, dip cookies in melted chocolate so just the bottoms are covered. Place on wax paper lined baking sheet and refrigerate for 30 mins or until hardened.
5. Store in an airtight container for up to 7 days. If dipped in chocolate, store in refrigerator.

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