Friday, April 29, 2022

Ina Garten's Coconut Macaroons for Mother's Day @LucyBurdette

LUCY BURDETTE: While we were in California last year, my niece made macaroons for a Passover seder. I only got to taste a little corner of one, but it was incredible! "Ina Garten's recipe" she told me. She did not tell me that she made most of the recipe into a pie shell for Key lime pie. Wowser, I can't wait to try that. Or how about chocolate cream pie? Or banana cream? The possibilities are endless. Meanwhile, here's Ina's perfect recipe for cookies that are very sweet and delicious, and elegant too. I think they'd be welcome at any Mother's day brunch...


14 ounces sweetened flaked coconut 

14 ounces sweetened condensed milk 

1 teaspoon pure vanilla extract 

2 extra large egg whites, at room temperature 

1/4 teaspoon kosher salt

Preheat the oven to 325.

Mix together the coconut, milk, and vanilla in a large bowl.

Beat the egg whites with the salt separately until stiff.

Fold the egg whites into the coconut mixture, careful not to over mix.

Drop by the dollop on to cookie sheets covered with parchment paper.

Bake for about 25 minutes until beginning to brown on tops.

This first time out, I made them for Easter...

Lucy Burdette writes the Key West food critic mysteries. #12, A DISH TO DIE FOR, will be in bookstores near you on August 9. Follow Lucy on FacebookInstagram, and Twitter...

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  1. I love coconut but never thought to use it as a pie crust. I'll have to try this as macaroons and crust.

  2. I can't wait to make them.

  3. So many recipes for macaroons include flour, but that's not traditional. I am going to make this one for a small dinner party tonight, to go with the lemon sorbet I made. Thanks for the inspiration!

  4. Lovely. They are easily embellished with a dip in melted chocolate, too.