I love macaroons—there’s something about the crispy coconut on the outside and the soft, gooey coconut on the inside. There are only 5 ingredients in this recipe; it’s so simple and delicious that it’s ridiculous! Thank you Ina Garten for another fabulous recipe!
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 t pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 t kosher salt
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.
Source: Barefoot Contessa Family Style