LUCY BURDETTE: While we were in California last month, 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...
Ingredients
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. #11, A SCONE OF CONTENTION, will be in bookstores near you on August 10. Follow Lucy on Facebook, Instagram, and Twitter...
And if you are a Netgalley reviewer, Scone is available now!
