To make these coconut macaroons, start by melting chocolate in a double boiler and letting it cool slightly. In a mixing bowl, combine egg whites, cocoa powder, sugar, salt, and vanilla, then stir ...

Related: The Best Way to Slice a Bagel, According to Ina Garten How to Make Ina Garten's Coconut Macaroons. Start by preheating your oven to 325°. In a large bowl, stir the shredded coconut ...

Ingredients. 14 ounces sweetened shredded coconut; 14 ounces sweetened condensed milk; 1 teaspoon pure vanilla extract; 2 extra-large egg whites, at room temperature ...

Preheat the oven to 350 degrees. Position racks in the upper and lower thirds of the oven. Using 2 tablespoons of batter, make attractive heaps 2 inches apart on the lined cookie sheets.

Ingredients For the Macaroons: 2 large egg whites; ¼ teaspoon salt; 1 (14-ounce) can sweetened condensed milk; 2 teaspoons vanilla extract; 2 (14-ounce) bags shredded sweetened coconut ...

4 cups thickly shredded dry coconut (shred your own if you can, but whatever you do, avoid sweetened coconut shreds) 2 egg whites; Pinch of salt ...

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Zingerman’s Jewish-style macaroons are made with lots of coconut, are free of flours and leaveners (which makes them kosher for Passover) and are tiny, delicious mountains of flaky shredded coconut.