WZFG-AM

December 19, 2009

Coconut Macaroons from the Barefoot Contessa

Coconut Macaroons Ingredients 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-virgin 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 per cookie. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

posted by Tony Nasello on 12/19/2009 3:16:29 PM