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 5 steps. Here is how you cook it.
Ingredients of Coconut macaroons
- It's 100 gms of coconut.
- You need 20 gms of flour.
- It's 65 gms of white sugar/caster sugar.
- It's 40 gms of egg whites.
- It's 1 pinch of salt.
- It's 2 drops of vanilla essence.
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
- Whisk eggwhites over baine Marie and add sugar little by little as you continue whisking add the salt.
- When the mixture is warm and creamy remove from heat and stir in the vanilla essence, flour, and coconut.
- Cover and refrigerate for about two hours or till firm.
- Place small mounds (heapiing tbs of mixture) on a greased baking sheet.
- Bake 170 for about 15-20mins or until golden brown..
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.