Coconut Macaroons

Coconut Macaroons are traditional for Passover because they are not made with flour, however these macaroons are scrumptious any time of the year.

                                                      Coconut Macaroons

                                                               courtesy of

                                                               Ina Garten
                                                       Barefoot Contessa

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra large eggs
1/4 teaspoon kosher salt

Directions
Preheat the oven to 325 degrees.

Combine the coconut, condense 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 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 pan lined with parchment paper using either a 1 1/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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