The friends came over. The recipe had five simple ingredients. The heat turned the egg white beating into an hour of arm-straining pain.
I’ve made macaroons, but these were special. We had great conversation and passed the bowl around when our arms got tired. Of course, it we didn’t strain for perfectly peaked egg whites while sitting in a lawn chair in 107 degree weather, I’m sure it would’ve gone by in 10 minutes flat.
Here is Ina Garten’s recipe (Barefoot Contessa). It is awesome. I will not even dare change it, except I do like a little drizzled chocolate on top. Enjoy it. Forgive me that there is not one single photo or our creations…we devoured them much too quickly. Here’s one of Food & Us’:
Coconut Macaroons Ina Garten’s
- 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
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 a sheet pan lined with parchment paper using a tablespoon. Bake for 25 minutes, until golden brown. Cool and serve.
Eat, lovelies, eat!