Coconut Macaroons

I LOVE coconut macaroons. They are one of my favorites. I always check for them when I'm sampling the wares of a new bakery. I like the kind that are 1/2 dipped in chocolate. I'll have to try that next time. This week, for my softball team, I attempted my first batch. I chose Ina Garten's recipe because you should know by now how I Feel About Ina. The recipe is easy with minimal ingredients. They come out perfect - sweet, soft, and chewy.

I read some of the reviews and many people complained about the batter being a little runny around the base when you take them out of the oven. I found that all you have to do is leave them in for a few more minutes and the bottom will harden up. Don't be afraid of the coconut getting brown - that's supposed to happen. Also, the recipe calls for 2 extra-large egg whites. I only had large eggs so I used 3 large egg whites which worked just fine. These will stick to the cookie sheet. Use either a Siplat Mat or a generously greased cookie sheet.

Coconut Macaroons

from Ina Garten

14 oz sweetened shredded coconut

1 can (14 oz) sweetened condensed milk

1 tsp vanilla

2 extra-large egg whites, at room temperature

1/4 tsp 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 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 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.