Coconut Macaroons

  • 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. 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 to 30 minutes, until golden brown. Cool and serve.

Notes: Recipe by Ina Garten at the FoodNetwork.com

coconut macaroon cookies nestled in parchment paper

coconut macaroons

the ninety cookie club, week one