Coconut Macaroons

Dessert

Recipe courtesy of Barefoot Contessa via Food Network

Makes 18 to 22 cookies

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

Coconut Macaroons

Coconut Macaroons 

Click image to enlarge

Method: 

Preheat the oven to 325˚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.

Louisiana Recipes Weekly



 

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