Coconut macaroon. 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.
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.
You can cook Coconut macaroon using 2 ingredients and 3 steps. Here is how you cook it.
Ingredients of Coconut macaroon
- Prepare 3 of cupsDesiccated coconut.
- It's 1 cup of condensed milk.
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.
Coconut macaroon instructions
- Mix desiccated coconut with condensed milk.
- Make small round balls.
- Nd bake until golden brown.
Add the egg whites to the coconut mixture and fold until combined. Dessicated coconut, sometimes sold as macaroon coconut, is the finest grade of coconut and makes for dense, compact cookies. Finely shredded and usually sold unsweetened, it's drier than sweetened coconut and may require extra moisture in the form of condensed milk, butter, or cream. Make a candylike version with all coconut and an egg white, or use a whole egg and almond flour for a more cakelike result.. In a large bowl, combine the coconut, flour and salt.