Each year dear friends of ours invite us to a Jewish Seder in their home. This year the hostess asked if I would bake some macaroons. I thought I would share the recipe with you! Coconut Macaroons
Recipe from Ina Garten
(Makes 20-22 cookies)
Recipe from Ina Garten
(Makes 20-22 cookies)
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
Maraschino Cherries cut in half (optional)
Preheat the oven to 325 degrees.
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Maraschino Cherries cut in half (optional)
Preheat the oven to 325 degrees.
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. Press a cherry half into the cookie.
Bake for 25 to 30 minutes, until golden brown.
Cool and serve. Store in an airtight container.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Press a cherry half into the cookie.
Bake for 25 to 30 minutes, until golden brown.
Cool and serve. Store in an airtight container.

