My holiday baking has officially started! I am about midway through my list. I wasn’t planning on making these but I am a sucker for anything coconut. I plan on dipping the bottom of these in bittersweet chocolate before I wrap them up for gifts. I think they will be just a bit improved by a counterpoint to the sweetness.
I used a Barefoot Contessa that came out perfectly, and I will definitely add them to my Christmas rotation. Up next…peanut brittle!
Barefoot Contessa Coconut Macaroons
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
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.
These look good!
I tried one using Martha Stewart’s recipe and somewhat it doesnt turn out the way I like it. I have to try Ina’s. Thanks!
Those look good! I have been wanting to try macaroons for a while.