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 3 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Coconut macaroons
- It's 1 cup of caster sugar.
- It's 1 cup of desiccated coconut.
- It's 3 of egg whites.
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
- Beat egg whites till stiff peaks.
- Gradually add sugar and coconut.
- Now grease baking tray and put the mixture in piping bag..
- Now pipe small amount of batter in tray.
- Bake it for 35-40 minutes at 150c in pre heat oven.
- After 35 - 40 minutes crispy from top and soft from inside coconut macaroons are ready for you 😋.
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.