Coconut Macaroons from the Barefoot Contessa

Carlo’s family loves macaroons. So I was going to make some peppermint ones from a Paula Deen recipe. However, Carlo thought it would be better to just do traditional ones. So I found a recipe from another Food Network fave, Ina Gartner, whose recipes I absolutely love. Speaking of which, I have to her new book soon!

I don’t know what it is about Ina and her recipes, but every single one I’ve ever tried has been spot-on. The macaroons are of no exception. I only brought over a dozen of them, and wished I had made more, because they were gone so fast! These will be made again for the holidays. I may also give these as gifts for Christmas!

Coconut Macaroons
Source: FoodNetwork.com

INGREDIENTS:

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

Advertisements

One Reply to “Coconut Macaroons from the Barefoot Contessa”

Talk to Us & Leave a Reply!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s