Coconut Macaroons

I'm trying to eat healthy these days and still satisfy my sweet tooth. Coconut macaroons answer the call because they are simple to make, delicious (if you like coconut), and relatively healthy as compared to most other cookies. There is no flour, no butter, no granulated sugar, and very little measuring which makes them an ideal treat when you're in a hurry and don't want to make a huge mess in the kitchen.


This recipe is from Ina Garten's Barefoot Contessa Family Style cookbook.

Coconut Macaroons

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 t pure vanilla extract
2 extra large egg whites, room temperature
1/4 teaspoon kosher salt

Preheat oven to 325 degrees.

Combine the coconut, condensed milk, and vanilla in a large bowl. Separate the eggs and whip the egg whites and salt on high speed in the bowl of a mixer fitted with whisk attachment. Whip until egg white form medium peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a 1 3/4 inch ice cream scoop or two teaspoons.

Bake for 25 to 30 minutes, until golden brown. Cool and serve.

These cookies are best eaten they day they are made, but will stay fresh and moist for approximately three days in an airtight container at room temperature.

Cookie Press Review

Seems to me this is an all or nothing cookie. Either you love them or you hate them. My tasters were split down the middle. Luckily, those who loved them, really loved them and came back for seconds. As I mentioned above, these cookies are best the day they are made, but will last a few days if kept at room temperature. What I love about them is that I didn't have to dirty measuring cups or spend time wiping spilled flour off of the counter top. The coconut is pre-measured. Just dump two small bags into a bowl and add the sweetened condensed milk into the coconut. Easy Peezy as chef Jamie Oliver says!

Cookie press rating: 3.5 cookies (out of five)