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Ina Garten

Coconut Macaroons


Ingredients

  • 14 oz sweetened shredded Coconuts
  • 14 oz sweetened Condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 large egg whites at room temperature
  • ¼ teaspoon Kosher Salt

Method

  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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