How to Prepare Tasty Coconut Macaroons

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 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Coconut Macaroons

1. It's 4 - 5 cups of coconut sweetened , shredded (Preferably toasted).
2. It's 4 of egg whites large.
3. You need 1/2 cup of sugar.
4. You need 1 teaspoon of vanilla.
5. It's 1/2 teaspoon of almond extract (Optional).
6. You need 1/4 teaspoon of salt.
7. You need of Almonds (Optional).
8. You need of Raisins (Optional).

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 instructions

1. Place the oven rack in the bottom third of the oven and preheat to 350°F..
2. Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons..
3. Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks..
4. Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want..
5. Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven..
6. Bake the macaroons for 15-20 minutes until golden,.
7. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week..
8. Once baked, drizzle with some chocolate..

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.