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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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 make Coconut Macaroons use 5 ingredients and 3 the steps. Here guides how you make it.
The main ingredient Coconut Macaroons as follows:
- Prepare 150 g of coconut flakes.
- Prepare 1/2 cup of sugar.
- Prepare 5 of medium egg white.
- Provide 2 tsp of vanilla essence.
- You need 1/4 tsp 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
- Coconut flakes.
- Combine all of the ingredients in a large heatproof mixing bowl Set the bowl directly in a wide skillet of barely simmering water. Stir the mixture with a spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, about 5 to 7 minutes. Set the batter aside for 30 minutes to let the flavours to meld..
- Using 2 tablespoons of batter, make heaps of mixture 2 inches apart on the lined cookie sheet. Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pan from front to back halfway through the baking time to ensure even baking. Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold colour, with deeper brown edges..
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.