Today I'm sharing a recipe for coconut macaroons. These flourless cookies would be perfect to enjoy during Passover. With only 5 ingredients, these are a surprisingly easy cookie to bake.
Crunchy on the outside and gooey on the inside, these pillowy cookies are decadent and satisfying.
Coconut Macaroons
From Ina Garten's Family Style
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
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. Bake for 25-30 minutes, until golden brown. Cool and serve.
A word of caution, it's impossible to eat just one. I ate 3 cookies just while photographing these - oops.
Serve with a pot of coffee or some hot tea for a delicious afternoon snack.
Thanks for reading!
- Sam