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Ina’s Coconut Macaroons

September 4, 2010

Honestly, I’ve never been a fan of the Barefoot Contessa. It’s nothing personal, I just don’t find her shows interesting or her food “wow.”   Anyway, the only reason why I tried her recipe was that A) it was easy and B) I had all the ingredients.

Let’s get started!

* 14 oz sweetened shredded coconut
* 14 oz sweetened condensed milk
* 1 teaspoon vanilla extract
* 2 extra-large egg whites, at room temperature
* 1/4 teaspoon kosher salt

Step by Step:

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 two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.


IF you noticed above I crossed out the portion 2 XL egg whites at room temperature. I tried this and my egg whites never formed stiff peaks! (It was such a waste of 2 good eggs.) I had to get out two more (cold) eggs from the fridge and then it worked great.

These cookies are very very easy to make. You’ll enjoy them if like them super sweet. I don’t know if I’ll ever make them again, after every cookie I needed a tall glass of milk to to wash it down.

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