Recipe: Coconut Macaroons

From Ina Garten's Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family

Makes 20-22 Cookies

• 14 ounces sweetened shredding coconut*
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra large egg whites at room temperature
• 1/4 teaspoon kosher salt

* Sometimes referred to as "Flaked Coconut

Preheat the oven to 325 degrees.

Combine the coconut, condensed milk and vanilla in a large bowl. Whip egg whites and salt on high speed in the bowl of an electric mixer fitted with a 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 wither a 1 3/4-inch diameter ice cream scoop or two teaspoons. Bake for 25-30 minutes until golden brown. Cool and serve.