QUING Parties at the Palace with COCONUT MACAROONS

I have no emotional attachment to Coconut Macaroons, because I only started baking them a few years ago. But my kids and comrades are obsessed.  Every December 22-23rd it's COOKIE PALOOZA at our house. We bake and frost a dozen different kinds of cookies. On Christmas Eve, we wrap and deliver plates of cookies to loved ones. Over the years, I have had more than one special neighbor, friend, or child suggest that I skip the cookie assortment, and deliver a batch of Coconut Macaroons, instead. It would save me a whole lot of time. And they would be delighted!

Ina Garten does it again. The simplest Christmas cookie I make. Off the charts YUM!  GUSTARE!

COCONUT MACAROONS

(from Barefoot Contessa Family Style by Ina Garten)

14 ounces sweetened shredded coconut

14oz 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 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.  Makes 20-22 cookies.