Coconut Macaroons. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets.
There was quite a bit of difference in texture and taste.
This recipe was good, but not great.
It was hard on the outside and chewy within.
You can have Coconut Macaroons using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Coconut Macaroons
- Prepare 2 of egg whites.
- It's 1/3 cup of white sugar.
- Prepare 1/3 cup of flour.
- Prepare 1 dash of salt.
- Prepare 1/4 tsp of almond extract.
- It's 2 cup of unsweetened coconut.
The taste did taste a lot like the sweetened condensed milk. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract.
Coconut Macaroons step by step
- Preheat oven to 325°F. Briefly chop coconut in food processor until pieces are uniform..
- Beat egg whites lightly, then add salt, sugar, flour, and almond extract. Stir in coconut until thoroughly coated in mixture..
- Drop coconut in rounded tablespoons onto cookie sheet.Bake for 13 to 17 minutes or until lightly browned..
- Remove from oven and allow to cool. Cut away any runny "feet" at bottoms of macaroons..
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. 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. My first time making coconut macaroons and these came out great.
