baking tuesday – coconut macaroons – townie
a couple weeks ago the husband and i went out for a nice dinner.. although we didnt order dessert there, the waiter was nice enough to bring over a few coconut macaroons for us to nibble on! they were amazing! even the husband who isnt a fan of coconut loved them… so ever since i’ve been thinking about those yummy macaroons! i decided to try the barefoot contessas recipe. these would be perfect for passover since there’s no flour in them.. they came out delicious, but different from the restaurant! i’ll have to keep trying! YUM
adapted from barefoot contessa
- 14 ounces sweetened shredded coconut
- 14 ounces non-fat 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 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 and serve.