Swoon for macaroons

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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!

Enjoy!

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.

 

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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.

 

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Carefully fold the egg whites into the coconut mixture.

 

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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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Tasty little coconut-ty treats.

They’re yummy!

Go exploring! You may enjoy these previous posts.

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