I have always loved coconut macaroons. I remember going to San Francisco with my mom and sister Rachael for my senior trip and we had the most delicious coconut macaroons that were half dipped in chocolate at the Nordstrom’s Cafe and I was hooked.
This recipe is quick and easy but tastes gourmet!
- 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 to 30 minutes, until golden brown. Cool and serve.
**Gluten Free: This is a great cookie that is gluten free. My brother-in-law was diagnosed with celiac disease a couple of years ago and so I am much more aware of which of my favorite recipes are gluten free.
Posted by Andrea