Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, coconut macaroons. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Coconut Macaroons is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Coconut Macaroons is something which I have loved my entire life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook coconut macaroons using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coconut Macaroons:
- Make ready 4 - 5 cups coconut sweetened , shredded (Preferably toasted)
- Make ready 4 egg whites large
- Take 1/2 cup sugar
- Prepare 1 teaspoon vanilla
- Take 1/2 teaspoon almond extract (Optional)
- Prepare 1/4 teaspoon salt
- Make ready Almonds (Optional)
- Make ready Raisins (Optional)
Add the egg whites to the coconut mixture and fold until combined. 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. 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.
Instructions to make Coconut Macaroons:
- Place the oven rack in the bottom third of the oven and preheat to 350°F.
- Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons.
- Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks.
- Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want.
- Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven.
- Bake the macaroons for 15-20 minutes until golden,
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
- Once baked, drizzle with some chocolate.
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. So I tried my hand at this recipe. It was pretty simple to whip together easier than making chocolate chip cookies (and healthier).
So that is going to wrap it up for this exceptional food coconut macaroons recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
