I Love Coconut

I love almond joy bars, mounds bars, there is only one type of donut I can never pass up, toasted coconut, I think you get the picture, I love anything with coconut. On our honeymoon there was coconut butter for the waffles, and even coconut pancakes! I was in heaven. After seeing a picture of what looked to be delicious macaroons in a magazine recently I was inspired to make this delicious treat for our little holiday gathering at the house tonight, and if no one else has the same love and affection for coconut that I do I'm sure I will have no problem eating the whole tray myself. I looked at a couple of recipes and ending up trying Ina Garten's version, everything she always makes seems to come out great. Here is her recipe.

Update: These cookies are super easy to make and taste delicious! They came out perfectly. Two things to note though, one is that they got stuck to my wax paper after they cooled off, so I'll be eating macaroons and wax paper, and two this was probably a bad idea to make these since I am likely to eat the entire batch. They've only been out of the oven for a little over an hour now and I've already eaten three, each time I walk in the kitchen I grab another one....


Coconut Macaroons
Ingredients
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 kosher salt

Directions
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 they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.