Coconut Macaroons

coconut

condensed milk

vanilla extract

egg whites,

salt

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 two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Anyone that has a soupy mess is apparently not using sweetened condensed milk. There is nothing soupy about this mixture. If you use sweetened coconut it is more than sweet enough. Great recipe and everyone loves them. Dip bottom in melted chocolate for an over the top treat!

I used 7 oz sweetened and 7 oz unsweetened coconut w/ 3 large egg whites as I don't keep extra large eggs around. I thought it would fail since I messed with the ratios, but they turned out perfectly! Definitely no issues with them running as the unsweetened coconut made them less gooey... still plenty moist, though! Will definitely make again!

<div><div><div><div><div><div><div>Good day,</div><div><br /></div><div>I live in the U.S. and have made Ina's Coconut Macaroons for many years receiving great reviews and requests for the recipe.  While visiting family in Canada, I noticed the can of Sweatened Condensed Milk read (300 ml) and as you can see the recipe calls for (14 oz.), so I started to read the reviews to see if anyone had issues, possibly with the metric system.   I was surprised to learn that most did, resulting in a tasty but soupy mess.  The can of Sweatened Condensed Milk in the U.S. measures 3 inches high and 3 inches in diameter, also measuring a heaping 1 cup which equals slightly over( 250 ml) or (8 oz.)  This is the same volume as the can purchased in Canada.  I follow Ina's recipe as stated with one exception, I only use one can of Sweatened Condensed Milk (8 oz) not the (14 oz) her recipe calls for.  They turn out just like the picture posted with the recipe.  NOTE:  I bake them on a silpat lined baking sheet and let them cool completely on the silpat before tranferring them to a plate.  This allows the exterior of the macaroon to firm up slightly because they are very soft when fresh out of the oven, and can change their shape or break when moved. </div><div><br /></div><div>14 oz Sweatened  shredded coconut</div><div><br /></div><div>8 oz (one can) Sweatened Condensed Milk, or 8 oz (one can, which equals approximately 300 ml) using metric measurements </div><div><br /></div><div>1 teaspoon vanilla extract</div><div><br /></div><div>2 egg whites (room temp)</div><div><br /></div><div>1/4 teaspoon kosher salt  (I use 1/8 teaspoon of table salt when I don't have kosher)</div><div><br /></div><div>Prep is the same as Ina's recipe, however the fact that each oven is slighly different, my cooking time in my sister's oven here in Canada was 40 minutes not the 25 to 30 minutes I usually do at home.</div><div><br /></div><div>Good luck!</div></div></div></div></div></div></div><div><span class="addconvtitle"><span class="icon icon-reply"></span></span></div>

I doubled this recipe and it STILL came out awesome. The only thing I changed was the temp. I dropped my heat down to 300 degrees and they came out a perfect golden. Just keep an eye on them since they take a little longer to cook depending on the size. YummY

These were a huge hit! They were gone the next day. The only thing I changed was adding an extra egg white.

I made a couple of tiny changes, namely: dipping these guys in dark chocolate. YUM. I wrote a whole blog post about my experience on Modern Mouthful! I added an extra egg white, too, and used unsweetened coconut.

If the batter is a little too wet, add more coconut. Do not use parchment spray and flour your baking sheet. It will work out awesome, better recipe than paula deen with the cream of tartar (makes it bitter, don't use it I gave it 4 stars since I made it 3 times to get it right.

This is really tasty and very easy to make.  I just made a batch and I am enjoying it right now.  I chose to beat my egg whites to a stiff peak.  Once in the oven, the batter did not run and the outside is very crunchy.  Thanks Ina.  Luv ya!!

coconut macaroons

Servings: 21

Cost: $1.29 /serving

Author : Ina Garten

Ingredients

Instructions

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