Coconut Macaroons
User Reviews
5.0
6 reviews
Excellent
Coconut Macaroons
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Coconut macaroons are a classic dessert that is easy to make and loved by many. These sweet and chewy cookies are packed with coconut flavor and have a crispy exterior that is simply irresistible. Whether you are looking for a quick and easy treat to make for a party or want to satisfy your sweet tooth, this recipe is sure to be a hit.
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Ingredients
- 396 g (14-oz) bag sweetened flaked coconut, such as Baker's Angel Flake
- 175 ml (¾ cup) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 2 large egg whites
- ¼ teaspoon kosher salt
- 4 ounces semi-sweet chocolate , best quality such as Ghirardelli, chopped (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the sweetened flaked coconut, sweetened condensed milk, pure vanilla extract, and coconut extract. Stir the mixture together until everything is evenly combined.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they form medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Use a 4 teaspoon measuring spoon to form the mixture into small mounds on the prepared baking sheet, spacing them about an inch apart.
- Bake the macaroons in the preheated oven for 20-25 minutes or until golden brown on the outside and lightly browned on the bottom. If you like your macaroons to be extra crispy, you can bake them for a few minutes longer. Once the macaroons are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If you want to add a chocolate coating to your macaroons, melt the chopped semi-sweet chocolate in the microwave or use a double boiler. Dip the bottom of each macaroon into the melted chocolate and place them back on the parchment-lined baking sheet. Let them cool in the refrigerator for about 10 minutes to set the chocolate.
Equipments used:
Notes
- How to Store
- To store coconut macaroons, first, allow them to cool completely to room temperature. Once they have cooled, you can store them in an airtight container at room temperature for up to a week. Be sure to place a piece of parchment paper or wax paper between each layer of macaroons to prevent them from sticking together.
- Note that if you have dipped your macaroons in chocolate, it is best to store them in the refrigerator to prevent the chocolate from melting. However, be sure to let them come to room temperature before serving to enjoy their full flavor and texture.
- Make-AheadMake the macaroons as directed and allow them to cool completely to room temperature.Once the macaroons are completely cool, you can store them in an airtight container at room temperature for up to a week, or in the refrigerator for up to 2 weeks.If you need to store the macaroons for longer than 2 weeks, you can freeze them for up to 3 months. Simply place the macaroons in a freezer-safe container or resealable plastic bag and remove as much air as possible before sealing. When you're ready to eat them, allow them to thaw at room temperature before serving.If you plan to dip your macaroons in chocolate, it is best to dip them right before serving to ensure the chocolate is fresh and crisp. However, you can also dip them in chocolate ahead of time and store them in the refrigerator until you're ready to serve them. Just be sure to let them come to room temperature before serving so that the macaroons are not too cold or hard.How to FreezeAllow the macaroons to cool completely to room temperature before freezing.Place the macaroons in a single layer in an airtight container or freezer-safe bag.Seal the container or bag, making sure to remove as much air as possible.Label the container or bag with the date and contents.Place the container or bag in the freezer.
- Frozen macaroons will keep for up to 3 months. To thaw, remove the macaroons from the freezer and let them sit at room temperature for about an hour. You can also reheat the macaroons in the oven at 325°F (160°C) for 5-10 minutes until they are warm and crispy. Once thawed or reheated, the macaroons can be served immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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