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 cook Coconut Macaroons using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Coconut Macaroons
- It's 1/3 of all-purpose flour.
- It's 2 1/2 cups of dried coconut flakes.
- Prepare 2/3 cup of sweetened condensed milk.
- Prepare 1 tsp of vanilla extract.
- Prepare 4 tsp of water.
- You need 1 pinch of salt.
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
- 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..
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. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut. Coconut macaroons dipped in chocolate are coconutty, golden and toasty. All chewy and moist on the inside.
