Tonight I made a double batch for bridge night (helping Bri AGAIN) and Kathy, a fellow bridge player, surveyed the table of goodies and stated that she loved coconut, but hated macaroons. I convinced her to try half of one, and she did. She finished the cookie. She finished a second one. I have now converted her to the Nation of Macaroons.
Try the recipe and then join us in the coconut cult.
coconut macaroons Bon Appétit | August 2000 Makes about 22.
1 14-ounce package sweetened flaked coconut
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl. Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks. Fold 1/3 of egg whites into coconut mixture to lighten, then fold in remaining egg whites. Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Top each with a second level tablespoonful coconut mixture. Bake until golden, about 25 minutes. Cool macaroons on parchment paper. Slide metal spatula under macaroons to remove. (Macaroons can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)