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 cook Coconut Macaroons using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Coconut Macaroons
- It's 1/3 of all-purpose flour.
- Prepare 2 1/2 cups of dried coconut flakes.
- Prepare 2/3 cup of sweetened condensed milk.
- You need 1 tsp of vanilla extract.
- It's 4 tsp of water.
- It's 1 pinch of salt.
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
- In the mixing bowl add flour, coconut flakes and salt. Mix and make a hole in the middle..
- Add condensed milk and vanilla extract in the middle and stir..
- Add the water and continue stirring until even..
- Place a parchment paper on the cookie sheet. Use a tablespoon to make the shape and drop on the cookie sheet..
- Bake at 350 degrees F for about 10 minutes..
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.