I wanted to make a sweet treat this week and my mom suggested Ina’s Coconut Macaroons (Family Style). They’re easy and delicious – especially if you are a coconut lover like me.
I made a batch and put together a few bags to give out to friends – I even gave one to our super appreciative delivery guy. Lucky for him, he arrived just as I was bagging them up!
Here are a couple of my tips:
I used the 1.6" stainless steel scoop to the get the macaroons just right on the baking sheet. I tried not to let too much of the coconut mixture spread outside of the scoop, so they stayed in mounds without a lot of excess spreading on the baking sheet.
Use an oven thermometer to get the correct oven temperature. Don’t rely on your oven sensors - ovens can run 25-50 degrees off. (I have two ovens and neither of them keep the temperature I set. One reads 350, but rarely ever gets there and my other is usually 50 degrees cooler than the oven reading.) Baking at the correct temperature will allow the macaroons to brown without burning.
Here’s the recipe:
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.
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 (or place in glassine bags for your friends!).
Sweetened coconut is sometimes called "flaked coconut."
These cookies will stay fresh for a few days if they are wrapped and left at room temperature.