Coconut Macaroons

We have just finished up the spring holiday season.  Passover and Easter were the same weekend this year and everywhere I looked there were coconut desserts galore, especially coconut macaroons.  I decided that this, and the fact that I had every ingredient needed to make these little desserts in my panty, was a sign... so I whipped up a batch.

I looked at quite a few macaroon recipes and they were all pretty similar.  I decided on this version from Ina Garten because she used a can of sweetened condensed milk, which is awesome. I think I'm going to add these into my dessert rotation.  They were really easy to make and the ingredient list is small.

Note:  If you are looking to make these for Passover I can't attest to the Kosherness (is that a word?) of them.

 

Coconut Macaroons:
(Ina Garten)

Ingredients:
14 ounces sweetened shredded 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:

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.