Coconut Macaroons.

These are as as delectable as they are adorable. I saw Ina Garten make ’em recently on Barefoot Contessa and have had them in the back of my mind ever since. Oh man, are these coconut macaroons delicious. But my favorite part about them (okay, one of my many favorite parts) is how totally easy they are. Just look at the ingredient list – so simple! As I was whipping them up, I thought about adding a new section on my Recipe List page where I could collect my simplest, easiest recipes in one place. So if you check out the Recipe List now, you’ll see a new section called “Easiest, Simplest Recipes,” where I’ve called out all my recipes that are amazingly basic and basically amazing. And these  chewy, gooey coconut macaroons are going right there.



14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla
2 egg whites, room temperature
1/4 tsp salt

Just the Recipe link: Coconut Macaroons


Preheat oven to 350 F.

Stir together the coconut, sweetened condensed milk, and vanilla in a large bowl.


In a separate bowl, use a whisk to beat the egg whites and salt until they form medium-stiff peaks. Fold the whites gently into the coconut mixture.


Use an ice cream scoop (or your fingers) to drop little scoops of batter on a baking sheet lined with parchment paper or a baking mat. Don’t put the cookies too close, as they spread out a little bit.


Bake for about 25 minutes, until golden brown and set. Devour.