Coconut macaroons

Food

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Coconut Macaroons

Ingredients

• 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

A few notes on making these:

• These are traditionally served around Passover meals because they do not have flour in them.
• They are different than the French macaron sandwich cookie, but delicious nonetheless. 
• After baking and cooling, they can also be dipped in melted chocolate if you prefer. 

Directions

• Preheat the oven to 325° 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 scoop (1 3/4-in) or 2 teaspoons. 
• Bake for 25 to 30 minutes, until golden brown.