Coconut Macaroons

Author Or Recipe bySarah Nasello
Yields1 Serving
Ingredients:
 14 oz Sweetened Coconut Flakes
 14 fl oz Sweetened Condensed Milk
 1 tsp Pure Vanilla
 2 Extra Large Egg Whites
 ¼ tsp Salt
1

Pre-heat the oven to 325 degrees and line baking sheets with parchment paper.

2

In a large bowl, add the coconut, condensed milk and vanilla and use a wooden spoon or rubber spatula to stir until thoroughly combined.

3

Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer). Whip the mixture on low speed until foamy, then increase speed to high and whip until the egg whites form medium-firm peaks, about 2 to 3 minutes.

4

Use a rubber spatula to gently fold the egg whites into the coconut mixture.

5

Use an ice cream scoop or two spoons to drop the batter onto the parchment-lined baking sheet, spacing them about 2 inches apart. (I like to use a 1-inch scoop for small cookies and a 1 ¾-inch scoop for larger cookies.) Bake in the center of the oven for 20 to 25 minutes, until golden brown.

6

Remove from oven and let cool on the hot sheet for 2 minute, then transfer to a wire rack to cool completely. Store in an airtight container (like a cookie tin) at room temperature for up to 7 days.

Sarah's Tips:
7

• Ovens often have “hot spots,” so I bake the macaroons one sheet at a time to ensure an even result. As they bake, I’ll prepare the next batch and pop it in the fridge until the first batch comes out (to prevent the batter from “weeping.”
• If you’re not able to use the all in one go, it can be refrigerated for up to 4 hours without impacting the cookies. (Possibly longer, but I’ve never tried.)

Category

Ingredients

Ingredients:
 14 oz Sweetened Coconut Flakes
 14 fl oz Sweetened Condensed Milk
 1 tsp Pure Vanilla
 2 Extra Large Egg Whites
 ¼ tsp Salt

Directions

1

Pre-heat the oven to 325 degrees and line baking sheets with parchment paper.

2

In a large bowl, add the coconut, condensed milk and vanilla and use a wooden spoon or rubber spatula to stir until thoroughly combined.

3

Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer). Whip the mixture on low speed until foamy, then increase speed to high and whip until the egg whites form medium-firm peaks, about 2 to 3 minutes.

4

Use a rubber spatula to gently fold the egg whites into the coconut mixture.

5

Use an ice cream scoop or two spoons to drop the batter onto the parchment-lined baking sheet, spacing them about 2 inches apart. (I like to use a 1-inch scoop for small cookies and a 1 ¾-inch scoop for larger cookies.) Bake in the center of the oven for 20 to 25 minutes, until golden brown.

6

Remove from oven and let cool on the hot sheet for 2 minute, then transfer to a wire rack to cool completely. Store in an airtight container (like a cookie tin) at room temperature for up to 7 days.

Sarah's Tips:
7

• Ovens often have “hot spots,” so I bake the macaroons one sheet at a time to ensure an even result. As they bake, I’ll prepare the next batch and pop it in the fridge until the first batch comes out (to prevent the batter from “weeping.”
• If you’re not able to use the all in one go, it can be refrigerated for up to 4 hours without impacting the cookies. (Possibly longer, but I’ve never tried.)

Coconut Macaroons

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