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Coconut Macaroons. Combine the coconut, condensed milk, and vanilla in a large bowl. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.

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Coconut Macaroons 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.

You can cook Coconut Macaroons use 6 ingredients and 5 the steps. Here guides how you make it.

The main ingredient Coconut Macaroons as follows:

  1. You need 1/3 of all-purpose flour.
  2. You need 2 1/2 cups of dried coconut flakes.
  3. Provide 2/3 cup of sweetened condensed milk.
  4. Prepare 1 tsp of vanilla extract.
  5. You need 4 tsp of water.
  6. Provide 1 pinch of salt.

Coconut Macaroons are sweet, sticky and oh so good! This simple combination of coconut & sweetened condensed milk takes just minutes to prepare and bakes up crisp on the outside and tender and chewy in the middle! Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.

How to Make Coconut Macaroons

  1. In the mixing bowl add flour, coconut flakes and salt. Mix and make a hole in the middle..
  2. Add condensed milk and vanilla extract in the middle and stir..
  3. Add the water and continue stirring until even..
  4. Place a parchment paper on the cookie sheet. Use a tablespoon to make the shape and drop on the cookie sheet..
  5. Bake at 350 degrees F for about 10 minutes..

Coconut macaroons can be made simply with egg whites and sugar, but sweetened condensed milk, coconut cream, heavy cream, or butter all add moisture to an otherwise dry cookie. Start with a smaller amount of your liquid of choice, and add just enough for the dough to hold together. In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter.