Coconut Macaroons

All credit here goes to one of my favorites, Ina Garten, The Barefoot Contessa.
As you probably know by now, our sideboard in the Dining Room holds a selection of homemade desserts each night.
A couple of months ago, macaroons crossed my mind and I wondered why I had never served them.  In looking for a good (and yes, pretty easy) recipe, I came across The Barefoot Contessa’s.
Couldn’t be easier and certainly couldn’t be better.
It is so easy to always have these ingredients on hand and I can have them in the oven in no time at all.  The fact that they smell glorious as they’re baking is just a bonus!

14 ounces sweetened shredded coconut
14 ounces (1 can) sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra large egg whites, at room temperature
1/4 teaspoon kosher salt


Preheat the oven to 325 (If I’m doing other cookies at the same time, I always back them at 300 for twenty (20) minutes.  This works beautifully with the macaroons as well).
Combine the coconut, the condensed milk and vanilla in a large bowl.
Whip the egg whites and the salt on high speed in a separate bowl until they form medium-high peaks.
Carefully fold the egg whites into the coconut mixture.
We always use parchment paper here (we buy it by the 1000 sheet box).  Line your baking sheets with parchment and drop by spoonful.
Bake, cool and enjoy!

The William Henry Miller Inn
Lynnette Scofield
The Ithaca Broad

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