coconut macaroons

Categories: Desserts, Posted by Sandy Bergsten


14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon kosher salt



Preheat the oven to 325 degrees. Line two heavy baking sheets with parchment paper. Set aside.

In a large bowl flake the coconut.

Combine the coconut with the condensed milk, and vanilla.

Beat the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they form medium-firm peaks.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a 1 3/4-inch diameter ice cream scoop, or with 2 teaspoons.

Bake for 25 to 30 minutes, until golden brown. Cool.

May be kept in an airtight container at room temperature for a couple days.


Makes about 20


Note: To create chocolate dipped macaroons melt 8 ounces of high quality chocolate morsels in in a microwave-safe container at 50% power for one to two minutes. Stir, then continue heating at 50% power for 30 second intervals until just melted and smooth. Cover a rimmed baking dish with wax paper. Dip the bottom of each macaroon in the chocolate. Carefully place on the wax-lined baking dish. Allow to harden. To quicken this process put a layer of icecubes on a rimmed baking sheeting and place the wax paper lined sheet on top. 


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