Prep 20 mins
Cook 30 mins
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.
- 396.89 g sweetened flaked coconut
- 396.89 g sweetened condensed milk
- 4.92 ml pure vanilla extract
- 2 extra large egg whites, at room temperature
- 1.23 ml 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 2 teaspoons.
- Bake for 25 to 30 minutes, until golden brown.
- Cool on wire racks.
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!
These were easy to make - people who had problems may have either 1) used evaporated milk (thinner and less sweet) instead of sweetened condensed milk, 2) not shipped the egg whites long enough - they actually need to be stiff peaks when you lift the beaters, or 3) mixed the beaten egg whites with the coconut mixture with the mixer instead of gently by hand, thereby breaking down the fluffiness. We found these took a little less time in the oven than stated here, and rotating the pans and alternating racks is important. But we found these too sweet overall - dipping them in very dark chocolate (70% cocoa or above) helps ( well, how could it not?). Next Passover, I will try a basic meringue recipe with vanilla and coconut instead.
These are irresistible! I have made them several times and in the beginning had problems with puddling - but whipping the egg whites to stiff peaks helps avoid that problem. Another tip I want to pass on-is to dust the parchment paper / cookie pan with a little cornstarch or flour so that the cookies release easier. In the past it was annoying when half the cookie remained on the pan. Enjoy!