Crispy on top and soft inside – these are the main characteristics fine coconut macaroon cookies, and the recipe from Ina Garten guarantees you a brilliant result at any time. All that is needed – mix just five ingredients and oven until the heat will not touch their lace poppies with their golden brush. After put them on a beautiful dish and serve. друзьями: 
Time:35 minutes Difficulty: easy Quantity: 20-22 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 400 g sweet coconut
- 400 g of condensed milk
- 1 tsp natural vanilla extract
- 2 extra-large room egg proteins
- 1/4 tsp coarse salt
Recipes with similar ingredients: coconut, milk condensed, vanilla extract, eggs
Recipe preparation:
- Preheat the oven to 160C.
- In a large bowl, combine coconut, condensed milk and vanilla extract. In the bowl of an electric mixer using whisk, beat egg whites and salt at high speed until the formation of medium peaks. Gently mix whites with coconut mixtures.
- Lay the dough on a baking sheet covered with parchment paper, using a 4.5 cm ice cream spoon or two teaspoons spoons. Bake macaroons for 25-30 minutes. to golden brown colors. Cool and serve.
