Coconut Macaroons. 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. In a small bowl, combine the coconut, sugar, flour and salt.
Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt.
Begin by combining the coconut, sweetened condensed milk, and vanilla.
You can cook Coconut Macaroons using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Coconut Macaroons
- It's 1/3 of all-purpose flour.
- You need 2 1/2 cups of dried coconut flakes.
- It's 2/3 cup of sweetened condensed milk.
- It's 1 tsp of vanilla extract.
- Prepare 4 tsp of water.
- It's 1 pinch of salt.
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. Transfer baking sheets to a cooling rack.
Coconut Macaroons step by step
- In the mixing bowl add flour, coconut flakes and salt. Mix and make a hole in the middle..
- Add condensed milk and vanilla extract in the middle and stir..
- Add the water and continue stirring until even..
- Place a parchment paper on the cookie sheet. Use a tablespoon to make the shape and drop on the cookie sheet..
- Bake at 350 degrees F for about 10 minutes..
Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week. 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. My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual.