Serious Eats: Recipes
Coconut Macaroons (made with moist, sweetened coconut)
I've tried dozens of different recipes for coconut macaroons, and have found that Ina Garten's recipe, which calls for sweetened, condensed milk in addition to egg whites, is the best. I love how the condensed milk creates a creamy and slightly tangy interior and a perfectly crisp outer crust. I recommend toasting the coconut first, to bring out some of the oils and to caramelize the sugar a bit.
This recipe only slightly differs from Ina's original.
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