Best Coconut Macaroon Recipe

Baking | February 17, 2009 | By

banana cakeBy Danny

Easy and Delicious Cookie

Michael loves coconut so I’ve been talking about making him some coconut macaroons for quite a while. I finally got around to making them and the thing that was so surprising was how easy and simple they are to make…


7 ounces shredded sweetened coconut
10 ounces shredded un-sweetened coconut
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 extra large egg whites
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 two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Recipe modified from the Barefoot Contessa.


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