Ina's Coconut Macaroons

This recipe comes from one of my many Barefoot Contessa cookbooks. I've tried many coconut macaroon recipes and this one is by far the best. For an extra special treat I have been known to dip the bottoms in bittersweet chocolate.

• Ready In: 50 mins
• Yields: 20 cookies

Ingredients

• 14  ounces sweetened flaked 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

1. Preheat the oven to 325 degrees F.
2. Combine the coconut, condensed milk, and vanilla in a large bowl.
3. 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.
4. Carefully fold the egg whites into the coconut mixture.
5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
6. Bake for 25 to 30 minutes, until golden brown.
7. Cool on wire racks.