Coconut Macaroons


14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites; room temperature
1/4 teaspoon kosher salt

This festive cookie bursts with shredded coconut. If they’re wrapped well and left at room temperature, they’ll stay fresh for a few days.

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 two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Source:  Ina Garten’s Barefoot Contessa Family Style

 20 to 22 cookie

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