Coconut Macaroons. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. 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.
My first time making coconut macaroons and these came out great.
The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual.
So I tried my hand at this recipe.
You can have Coconut Macaroons using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Coconut Macaroons
- Prepare 2 of egg whites.
- Prepare 1/3 cup of white sugar.
- It's 1/3 cup of flour.
- Prepare 1 dash of salt.
- Prepare 1/4 tsp of almond extract.
- Prepare 2 cup of unsweetened coconut.
It was pretty simple to whip together easier than making chocolate chip cookies (and healthier). There was quite a bit of difference in texture and taste. This recipe was good, but not great. It was hard on the outside and chewy within.
Coconut Macaroons step by step
- Preheat oven to 325°F. Briefly chop coconut in food processor until pieces are uniform..
- Beat egg whites lightly, then add salt, sugar, flour, and almond extract. Stir in coconut until thoroughly coated in mixture..
- Drop coconut in rounded tablespoons onto cookie sheet.Bake for 13 to 17 minutes or until lightly browned..
- Remove from oven and allow to cool. Cut away any runny "feet" at bottoms of macaroons..
The taste did taste a lot like the sweetened condensed milk. Begin by combining the coconut, sweetened condensed milk, and vanilla. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Stiff peaks look like this when you lift the beaters out of the bowl. Add the egg whites to the coconut mixture and fold until combined.