Ingredients
- 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
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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By Keaulana
on June 19, 2011
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The recipe was easy to follow and easy to put together.While they ran a little and I had a hard time getting them off the silpat (although they came right off the pans I used parchment paper on. I don't feel it was the recipe but my technique as it was my first try making macaroons. I used a smaller scoop to form them but the cooking time was about 25 minutes with the 2 and a Half sheets of cookies in at once. My tips for next time for a perfect recipe would be to beat the egg whites longer, and when using the silpat to let the macaroons cool a bit more before removing them from the pan. Browned nicely and tastes great!
By Grace753
sacramento
on June 06, 2011
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Super easy, I added flaked almonds(5% by weight and 50% macaroon coconut (dried so absorbs condensed milk--and 50% shredded that you buy at the store. Scooped onto sprayed parchment(crisco spraybaked till a little toast looking. Dipped some in coating chocolate.
By alexwotterz21
on April 24, 2011
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This recipe is a doddle and the macaroons are crisp on the outside and chewy inside. However, I only had 350g of desicated coconut (UK user and forgot the vanilla. But they turned out great! I didn't have a suitable sized scoop so I used a teaspoon measure and piled the mixture up as 2 teaspoons up on top of each other and managed to get 54 macaroons out of the mixture. Mine only needed 18 minutes on 160 degrees C in my electric fan oven. I just used greassproof paper and removed them as soon as I got them out of the oven, no spatula required, they were easy just to pick off with my hands. Planning on making these for my wedding to go with the champagne reception alongside other high-tea treats. Thank you Ina!!!!
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