Coconut Macaroons

Coconut Macaroons Photo 1

Time

45 min

Serving

8 persons

Calories

134

Rating

0.00 rating-star (0)

Chewy and moist on the inside, crispy and golden on the outside, they are delicious plain but even more irresistible dipped in chocolate. They also keep well for days, which makes them the perfect cookie to make ahead or give as gifts during the holidays.

Ingredients

  • sweetened flaked coconut : 1 bag (14-oz, such as Baker's Angel Flake, about 5-1/3 cups)
  • sweetened condensed milk : 0.75 cup (plus 2 tablespoons)
  • vanilla extract : 1 tsp
  • eggs whites : 2 piece (large)
  • salt : 0.25 tsp
  • semi-sweet chocolate : 4 oz (best quality such as Ghirardelli, chopped (optional))

Metric Conversion

Stages of cooking

  1. The key ingredient in the recipe is sweetened condensed milk, which — take note — is not the same as evaporated milk. Both are similar canned milk products that have had water removed from them, but one is sweetened and the other is not. They are not interchangeable in recipes. Sweetened condensed milk is sticky-sweet and makes the best macaroons. Many recipes call for it but, in my experience, they all have the same problem: too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven. For this recipe, you’ll have to sacrifice some sweetened condensed milk, but your macaroons will be perfect.

    Coconut Macaroons Photo 2
  2. Begin by combining the coconut, sweetened condensed milk, and vanilla.

    Coconut Macaroons Photo 3
  3. Mix until well combined.

    Coconut Macaroons Photo 4
  4. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.

    Coconut Macaroons Photo 5
  5. Stiff peaks look like this when you lift the beaters out of the bowl.

    Coconut Macaroons Photo 6
  6. Add the egg whites to the coconut mixture and fold until combined.

    Coconut Macaroons Photo 7
  7. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart.

    Coconut Macaroons Photo 8
  8. Bake for about 25 minutes, until the bottoms and edges are deeply golden and the tops are lightly golden.

    Coconut Macaroons Photo 9
  9. Let the macaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely.

    Coconut Macaroons Photo 10
  10. If you’d like to dip the macaroons in chocolate, melt the chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.

    Coconut Macaroons Photo 11
  11. Refrigerate for about 10 minutes, or until the chocolate is set. That’s all there is to it. Enjoy!

    Coconut Macaroons Photo 12

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