Swoon for macaroons
I thought maybe you’d be bored of elk and deer and woodsy photos by now, so we’re taking a break today. Here’s a recipe pulled from the archives … an oldie but definitely a goodie!
The Barefoot Contessa’s Coconut Macaroons
14 oz. sweetened shredded coconut
14 oz. 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.
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 a 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.
Tasty little coconut-ty treats.