Queen of all things betchy, snotty, and Jewish, Ina Garten is here to help. Weve adapted her bitchin recipe for coconut macaroons 1) because she clearly knows WTF shes talking about and 2) you know these will be good for all the adults at the party since Ina hates kids and is all about classy shit. We added melted chocolate for dipping because, like, is it really Passover if your grandma doesn’t hint at the fact that you’re getting fat? No. So on that note, make these macaroons and try not to eat them all in one sitting.
- 14 oz. sweetened shredded coconut
- 14 oz. sweetened condensed milk
- 1 tsp. vanilla extract
- 2 extra large egg whites, at room temperature
- tsp. kosher salt
- 4 oz. bittersweet chocolate, melted if you can’t figure out how to melt chocolate, we cannot help you
Preheat your oven to 325F. While that heats up, combine the coconut, condensed milk, and vanilla in a pretty big bowl. Grab your KitchenAid mixer (if you dont have one, Ina would literally never be your friend) and whip the egg whites and salt on high speed until youve got medium-firm peaks. Now pause for some fuckboy to make a joke about the fact that I just said the words “firm peaks.”
CAREFULLY fold the egg whites into the coconut mixture. If youre rough and not cute about it, that shit will deflate faster than your self-esteem at a runway show or like, your will to not eat bread on the third day of Passover. Too much? Ok, yeah. Let’s go with the runway metaphor.
Drop the batter by rounded tbsps onto sheet pans lined with parchment paper. Bake for about 25 minutes or until those bitches are as golden brown as you aspire to be this summer. Transfer the baking sheets to racks and let cookies cool.
Dip the bottoms of the macaroons into the melted chocolate, letting any extra drip back into the bowl or into your mouth, you animal. Drizzle extra chocolate over the top. Be fancy and Jewish.