top of page

Ina Garten's Coconut Macaroons

(by Barbara Ballinger)

14 oz. sweetened shredded coconut 14 oz. sweetened condensed milk

1 t. pure vanilla extract

2 extra large egg whites

1/4 t. kosher salt

Preheat the oven to 325 F.

Combine coconut, condensed milk, and vanilla in a large bowl.

Whip 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 egg whites into coconut mixture.

Drop 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 - 30 minutes, until golden brown.

Cool on wire racks.

(Two options: Add dried cranberries or dip finished cookies in melted chocolate.)

Makes 20 - 24.

(Read A Twist on Tradition, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page