cook like james

Coconut Macaroons

These are delicious on their own, or you can dip the bottoms of each macaroon in melted semi-sweet chocolate and then let them cool on wax paper. 

Download Quick Easy Coconut Macaroons 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

1.  Preheat the oven to 325 degrees F.

2.  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.

3.  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 20 to 25 minutes, until golden brown. Cool and serve.