Did you notice how many post I had yesterday, three. That's a little over the top for me. I was having a manic day, sorry. I was making cookies, candy and chili, plus blogging. I was having a party all by myself. I promise to me calmer today.
As much as I love these cookies I normally only make them at Christmas. I have no idea why. There are two recipes that I use, this one and the one of the back of the coconut bag. I've tried the ones with dried cranberries added, chocolate drizzled over the top, etc. Plain coconut macaroons are still my favorite.
This is a Barefoot Contessa recipe I have used for about nine years.
about 20 cookies
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 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 the make medium-firm 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 diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and enjoy!