Coconut Macaroons

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)

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.

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.