Macaroons Made Easy: Coconut Macaroons for the Holidays
You can make these light and chewy Coconut Macaroons with only FIVE ingredients! This classic recipe makes almost three dozen cookies in just 35 minutes.
Recipe:
Ingredients
14 oz sweetened, shredded coconut (397g)
¾ cup sweetened condensed milk (175ml)
1 teaspoon vanilla extract
¼ teaspoon coconut extract (optional)
¼ teaspoon salt
2 large egg whites (room temperature preferred)
4 oz chocolate (optional, semisweet or dark baking bar (chopped), melting wafers, or chocolate chips will work here) (113g)
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Instructions
00:00 Introduction
00:14 Preheat oven to 325F (160C)
00:22 Pour coconut in the basin of a food processor (see note if you do not have a food processor) and pulse until finely shredded (I do 15 one-second pulses).
01:14 Pour coconut into a large mixing bowl and add condensed milk, extracts, and salt and stir until well-combined,
02:17 Place egg whites in a separate clean, dry, grease-free bowl and beat with an electric mixer, starting on low-speed and gradually increasing to high-speed until stiff peaks form, meaning the mixture is thick and voluminous and if you lift the beaters out of the mixture the peak that forms on the beater and in the bowl holds its shape firmly and does not fold over or dissolve in on itself (this method is shown in the photos in the post and demonstrated in the video, if you’re a visual learner).
03:59 Use a spatula to gently fold the egg whites into the coconut mixture until completely combined.
04:19 Drop by 1 ½ Tablespoon-sized mounds onto prepared baking sheet (if any shreds of coconut are poking out I like to use my fingers to gently press them back into the mound), spacing cookies 1” apart.
04:45 Transfer to 325F (160C) preheated oven and bake for 20-23 minutes or until edges are just beginning to turn light golden brown.
05:00 Allow to cool completely on baking sheet before enjoying or dipping in chocolate (if using).
Chocolate
05:06 Melt chocolate in a microwave-safe bowl in 20-second intervals (stirring in between) until completely smooth and melted. Drizzle melted chocolate over cooled macaroons or dip the bottoms in chocolate and transfer to a wax paper lined baking sheet to allow chocolate to solidify before enjoying.
Notes
Food processor
Briefly processing the coconut in the food processor yields a better, finer texture for the macaroons, but this step is not necessary. If you do not have a food processor, you can skip this step and use the shredded coconut directly from the bag.
Egg whites
Be sure to break your eggs into a completely clean, dry, and grease-free bowl and make sure not even a drop of egg yolk gets in with the whites! Any of these things can keep your eggs from properly whipping to stiff peaks. I recommend using fresh egg whites and not egg whites from a carton, which do not always whip properly.
Storing
Store in an airtight container at room temperature for up to one week. Macaroons may also be tightly wrapped and frozen, they will keep for several months this way.
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Easy Coconut Macaroons – 3 Ingredients - The Hillbilly Kitchen
These coconut macaroons are super easy with only 3 ingredients. They are slightly chewy gooey very tasty little morsels that make the perfect addition to all your Christmas cookie trays, candy trays and Christmas gift boxes. You still have time to whip up a batch or two and share them with all the people you love.
Thank you all and God Bless Each and Every One of YOU!!!
MERRY CHRISTMAS!!!
Remember to put God first! :)
Ingredients:
14 ounces Sweetened Condensed Milk
14 ounces Sweetened Shredded Coconut
2 teaspoons Vanilla
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Easy Coconut Macaroons Recipe
Find the written coconut macaroons recipe here on my website:
In this video, learn how to make coconut macaroons from scratch. These easy homemade coconut macaroons are awesome and they are gluten-free. If you love coconut, you have got to try these!
This is a shorter version of an older longer video. Watch the full version of this video here:
#macaroons #coconutmacaroons #recipe
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Butter Coconut Macaroons Recipe | BAKING SIMPOL
Looking for a quick and easy bake? Try this recipe today!
Just like eating a soft cookie, this #simpol BUTTER COCONUT MACAROONS recipe will give you a rich chewy snack that people of all ages will enjoy! Try mo 'to i-bake today!
Ingredients:
SET A
• 3/4 cup unsalted butter
• 1/2 cup granulated sugar
• 2 whole eggs
• 1 can condensed milk (396ml)
• 1 tsp. salt
SET B
• 2 cups desiccated coconut
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Ina's Coconut Macaroons How-To | Food Network
Coconut macaroons are traditional Passover sweets as they contain no flour.
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Coconut Macaroons (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coconut Macaroons. Although many think of macaroons as a combination of ground almonds (or paste) and egg whites (recipe here), in North America we like our macaroons to contain sweetened coconut. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior.
There is a newer version of this video here:
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