Coconut macaroons
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Coconut Macaroons
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
A few notes on making these:
- These are traditionally served around Passover meals because they do not have flour in them.
- They are different than the French macaron sandwich cookie, but delicious nonetheless.
- After baking and cooling, they can also be dipped in melted chocolate if you prefer.
Directions
- Preheat the oven to 325° 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 scoop (1 3/4-in) or 2 teaspoons.
- Bake for 25 to 30 minutes, until golden brown.
