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Coconut Macaroons
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

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

Instructions
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


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved