Coconut Macaroons

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This is one of the recipes I made as part of my Christmas treat bag that I gave to my friends and family. I was so busy during that time that I had forgotten that I had even taken pictures of this cookie recipe and forgot to post it. This is one super easy recipe that just requires you to dump the ingredients in a bowl, mix, scoop and bake and you have a wonderful looking delicious cookie with very little effort. On top of it , it only has 5 ingredients(including the salt and vanilla). The only hard part of the recipe is whipping the egg whites, but with an electric mixer it is a breeze to do that as well. It was done by the time my oven preheated. This is one of Ina Garten’s recipes and I have made so many of her recipes and love how precise the instructions are.

Ingredients:
1 14 oz packet sweetened shredded coconut
1 14 oz can sweetened condensed milk
1 tsp pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

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Method:
Preheat the oven to 325 degrees F. Line two sheet pans with silpat baking sheet or with parchment paper.

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. Scoop with a small ice cream scoop or using a spoon and place like mounds on the baking sheet.

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It is important to have the baking sheets ready and scoop the batter onto the baking sheet as soon as the egg whites are folded in, as the batter will deflate if you let it sit. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Verdict: These macaroons are perfect, they look like little snow clouds and made a perfect item as part of my Christmas goodie bag. If you are a coconut fan, these are the perfect treat. The next time I am planning to dip these in chocolate for a more dramatic flavor and presentation.

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