Ingredients
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14
-
14
-
1
-
2
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
Ina’s Coconut Macaroons, This recipe comes from one of my many Barefoot Contessa cookbooks I’ve tried many coconut macaroon recipes and this one is by far the best For an extra special treat I have been known to dip the bottoms in bittersweet chocolate , These are delicious I sometimes make them with half sweetened and half unsweetened coconut When I make them with all sweetened coconut I grate the zest of one lemon into the mixture and this is everyones favorite I also always dip them in dark chocolate How can you go wrong? Off to make another batch Glad to hear they freeze well , Just made these were amazing must hide or husband will binge used unsweetened coconut which we prefer not fond of sweet desserts Will add this to my recipe book Also dark chocolate drizzle YUM!Thank You Ina
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Steps
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1
Done
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Preheat the Oven to 325 Degrees F. |
|
2
Done
|
Combine the Coconut, Condensed Milk, and Vanilla in a Large Bowl. |
|
3
Done
|
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. |
|
4
Done
|
Carefully Fold the Egg Whites Into the Coconut Mixture. |
|
5
Done
|
Drop the Batter Onto Sheet Pans Lined With Parchment Paper Using Either a 1 3/4-Inch Diameter Ice Cream Scoop, or 2 Teaspoons. |
|
6
Done
|
Bake For 25 to 30 Minutes, Until Golden Brown. |
|
7
Done
|
Cool on Wire Racks. |
