Happy Mother's Day
Who knew Ina Garten originally worked in the White House on nuclear energy policy? Her recipes aren't "explosive" but her food policies are "energetic" and wonderfully delicious. Simple yet delectible recipes to serve for family, friends and enhance your entertaining style. She's provided recipes for, not only her "Barefoot Contessa" restaurant, but for Martha Stewart and Oprah's magazines, as well. You can also catch her on the FoodNetwork (the channel that is just too addictive...)
(Makes 20 - 22 cookies)
14 ounces sweetened shredded coconut (often called "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 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl. White the egg whites and salt on high speed in the bowl of an electric miser 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 wiht parchment paper using either a 1 3/4-inch diameter ice cream scoop or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
They will stay fresh for a few days if wrapped well and left at room temperature.
Check out Ina's other books (which I don't have...yet)
Barefoot in Paris (her newest...along with a travel journal)
Barefoot Contessa Parties!
The Barefoot Contessa (her first)