Coconut Macaroons

I tend to crave crunchy and salty snacks instead of sweets. I do, however, have weakness for some certain types of desserts, like ice-cream, which I am now convinced that I inherited it from my mom. If I could have only one dessert in the world for the rest of my life, it would be Haagen Dasz’s Light Caramel Cone.

My mom, on the other hand, really loves macaroons, so when I saw this recipe, another Barefoot’s Contessa collection, I thought that I should give them a try sometimes, especially since I had some leftover shredded coconuts. She lives about 10 hrs away from me, so unfortunately she didn’t get to try these. But definitely, I am keeping this as a keeper in my file.

This past weekend, Red and I were invited to a casual dinner at a friend’s house, so I decided to surprise them with a platter of desserts. And this was one of the three desserts that we included a surprise. They absolutely raved about these little delights. So I guess the vote is two thumbs up!


  • 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.


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