Coconut Macaroons – Chewy coconut cookies.
Coconut Macaroons are a chewy, moist, and delicious dessert made with shredded coconut held together with egg whites and sugar. These small, sweet confections are baked until lightly golden on the outside but remain soft and tender within. Often flavored with vanilla extract or almond extract, they sometimes include a hint of salt to balance the sweetness. Popular variations may include dipping the bottoms in dark chocolate or drizzling chocolate over the top. These treats are easy to make and are a favorite for coconut lovers as well as for Passover and other occasions where a flourless cookie is desired. Description by ChatGPT.
These delightful treats are a simple and delectable way to satisfy your coconut cravings. Perfect for any occasion, these macaroons are not only delicious but also a breeze to make. Let's get baking!
Ingredients:
- 14 oz (400g) sweetened shredded coconut
- 14 oz (396g) sweetened condensed milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large egg whites, room temperature
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: This recipe will yield approximately 24 coconut macaroons, depending on size.
Equipment:
- Oven
- Baking sheet
- Parchment paper or a silicone baking mat
- Large bowl
- Spatula
- Mixer or hand mixer
- Small bowl (for separating eggs)
Instructions:
1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine the sweetened shredded coconut with the sweetened condensed milk. Stir in the salt and vanilla extract until everything is thoroughly mixed.
3. In a clean bowl, separate the egg whites from the yolks. Make sure there is no yolk in your egg whites to ensure they whip up perfectly.
4. With your mixer or hand mixer, beat the egg whites until you achieve stiff peaks. This should take about 3 minutes. You're looking for a glossy, firm meringue that holds its shape when lifted.
5. Gently fold the whipped egg whites into the coconut mixture. This will help create light and airy macaroons with beautiful volume.
6. Using a spoon or cookie scoop, form small mounds of the coconut mixture onto your prepared baking sheet. Make sure they're evenly spaced to allow for even baking.
7. Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden brown on the edges.
8. Allow them to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Cooking Tips:
- Stiff peaks are crucial for the texture of your macaroons. Be careful not to under or overbeat your egg whites.
- Feel free to add ingredients you love, like pecans or a drop of brandy, for a personalized touch.
- These macaroons can be enjoyed plain or dipped in chocolate for an extra treat.
This recipe is by John Kanell from Preppy Kitchen. For more delicious recipes, visit their YouTube channel: https://www.youtube.com/@PreppyKitchen.
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