Coconut Macaroons

This is a recipe by Ina Garten that I have been making for so many years now, its so delicious but yet so simple to make. Thank you Ina Garten for a delicious recipe.


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

Chocolate Ganache: 1/2 cup heavy cream and 3/4 cup semisweet chocolate chips; heat the cream till hot but not boiling, add the chocolate and mix till dissolved completely. Set aside to cool.


  1. Preheat the oven to 325 degrees.

  2. 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.

  3. Drop batter onto sheet pans lined with parchment paper using either a 13/4 inch diameter ice cream scoop, or two teaspoons. Bake for 25-30 minutes, until golden brown. cool, drizzle with chocolate ganache and serve!

Rola Jordan