Are you in the mood for a sweet treat that’s both simple to make and delicious? Look no further than Barefoot Contessa’s Coconut Macaroons! These chewy, sweet bites are perfect for any occasion. With just a few ingredients, you can whip up a batch that will have everyone asking for more.
Why Make This Recipe
Coconut macaroons are a classic dessert that everyone loves. They offer a delightful balance of chewy texture and sweet flavor. This recipe is not only easy to follow, but it also uses ingredients you may already have at home. Plus, they’re great for parties, potlucks, or just a cozy night in.
How to Make Barefoot Contessa’s Coconut Macaroons
Ingredients:
- 14 ounces sweetened shredded coconut – gives chewy texture and tropical flavor
- 14 ounces sweetened condensed milk – adds creamy sweetness and helps bind the mixture
- 1 teaspoon pure vanilla extract – enhances aroma and balances sweetness
- 2 extra-large egg whites, at room temperature – create lightness and structure
- 1/4 teaspoon kosher salt – sharpens and balances the overall flavor
Directions:
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until evenly mixed.
- In a stand mixer fitted with a whisk attachment, beat the egg whites and salt on high speed until medium-firm peaks form.
- Gently fold the whipped egg whites into the coconut mixture until just incorporated.
- Using a 1 3/4-inch ice cream scoop or two teaspoons, drop mounds of batter onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 25–30 minutes, or until the macaroons are golden brown and crisp on the edges.
- Cool on baking sheets before transferring to a wire rack. Serve plain or dip in melted chocolate if desired.
How to Serve Barefoot Contessa’s Coconut Macaroons
Coconut macaroons are best served fresh and warm from the oven. You can enjoy them plain or get creative by dipping them in melted chocolate for an extra touch of sweetness. They pair perfectly with a cup of coffee or tea.
How to Store Barefoot Contessa’s Coconut Macaroons
To keep your macaroons fresh, store them in an airtight container at room temperature. They will remain delicious for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
Tips to Make Barefoot Contessa’s Coconut Macaroons
- Ensure your egg whites are at room temperature for better volume when whipped.
- If you prefer your macaroons sweeter, consider adding a tablespoon of sugar to the egg whites before whipping.
- Experiment with flavors by adding a bit of almond extract for a nutty twist.
Variation
You can easily switch things up by adding chocolate chips or chopped nuts to the coconut mixture. This gives your macaroons a fun texture and enhances their flavor.
FAQs
1. Can I use unsweetened coconut instead of sweetened?
- Yes, but you will need to add more sugar or sweetened condensed milk to achieve the desired sweetness.
2. Can I make these macaroons gluten-free?
- Yes, this recipe is naturally gluten-free since it does not contain any flour.
3. How can I tell when the macaroons are done baking?
- They should be golden brown on the edges. A slight firmness will let you know they’re ready to come out of the oven.
Enjoy making and sharing Barefoot Contessa’s Coconut Macaroons. They are sure to be a hit!
Coconut Macaroons
Ingredients
Main Ingredients
- 14 ounces sweetened shredded coconut Gives chewy texture and tropical flavor
- 14 ounces sweetened condensed milk Adds creamy sweetness and helps bind the mixture
- 1 teaspoon pure vanilla extract Enhances aroma and balances sweetness
- 2 extra-large egg whites At room temperature for better volume
- 1/4 teaspoon kosher salt Sharpens and balances the overall flavor
Instructions
Preparation
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until evenly mixed.
- In a stand mixer fitted with a whisk attachment, beat the egg whites and salt on high speed until medium-firm peaks form.
- Gently fold the whipped egg whites into the coconut mixture until just incorporated.
- Using a 1 3/4-inch ice cream scoop or two teaspoons, drop mounds of batter onto the prepared baking sheets, spacing them about 1 inch apart.
Cooking
- Bake for 25–30 minutes, or until the macaroons are golden brown and crisp on the edges.
- Cool on baking sheets before transferring to a wire rack.
Serving and Storage
- Serve plain or dip in melted chocolate if desired.
- Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
