Ingredients for Ina's Coconut Macaroons
- Sweetened Flaked Coconut
- Sweetened Condensed Milk
- Pure Vanilla Extract
- Extra Large Egg Whites
- Kosher Salt
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How to Make Ina's Coconut Macaroons
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, combine 4 cups sweetened shredded coconut, 1 (14-ounce) can sweetened condensed milk, and 1 teaspoon pure vanilla extract. Mix well to combine.
- In a separate bowl, using an electric mixer fitted with a whisk attachment, beat 3 large egg whites and a pinch of salt on high speed until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the coconut mixture until just combined. Be careful not to overmix.
- Using a 1 ¾-inch ice cream scoop or two teaspoons, drop rounded mounds of batter onto the prepared baking sheets, leaving about 2 inches between each macaroon.
- Bake for 25-30 minutes, or until the macaroons are golden brown and slightly firm to the touch.
- Let the macaroons cool completely on the baking sheets before transferring them to a wire rack.
- Optional: Dip the bottoms of the cooled macaroons in melted bittersweet chocolate for an extra decadent treat.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
77g
Fat
36g
Carbs
6g
