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


  • 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


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.


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