Recipe by cookiebaker
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.
Top Review by PaigeSpud
We love love love this macaroon recipe. They are awesome and so easy to make. We've made them so many times that i have a few tips about the recipe. 1) To avoid puddling when baking (complaint of earlier reviews) the cookies must be baked as soon as they are combined with the egg whites. If you wait and they sit the egg whites will break down and cause them to be runny and they will puddle (still delicious that way.) 2) Do not try and over compensate for the extra large egg whites if you only have large eggs. Large egg whites work just fine. If you add extra whites to your recipe the cookies become too moist/runny and won't set up and bake properly. 3) These cookies freeze great. We baked them and put them in the freezer and ate them 3 months later and they were still great. Just not as crunchy as when they were originally baked. I've also dipped them in chocolate or drizzled them with chocolate. Just melt some chocolate chips in the microwave if you don't have dipping chocolate. Give them a try, they are great!
- 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 See How It's Made
- 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 2 teaspoons.
- Bake for 25 to 30 minutes, until golden brown.
- Cool on wire racks.