The Best Coconut Macaroons
User Reviews
5
The Best Coconut Macaroons
Description
This recipe for The Best Coconut Macaroons starts by mixing sweetened coconut flakes with sweetened condensed milk, melted butter, and vanilla extract. Separately, egg whites are beaten with a pinch of salt until stiff peaks form, then folded carefully into the coconut mixture to incorporate air, lending lightness to the dense coconut batter. Spoonfuls of this mixture are placed on parchment paper-lined baking sheets and baked at 325°F for 20 to 23 minutes, taking care to prevent over-browning on the bottoms.
After baking, the macaroons rest briefly before cooling on racks. An optional finishing touch involves dipping the bottoms in melted dark or semisweet chocolate, which adds a smooth, bittersweet layer that balances the sweetness of the coconut. The result is a rich, tender macaroon with a chewy interior and a lightly crisp exterior, well suited for dessert tables or as a snack.
Ingredients
- (1) ounce bag sweetened coconut flakes (5 cups -- such as Baker's Angel Flake Sweetened Coconut)
- 3/4 cup sweetened condensed milk
- 2 Tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 2 large egg beaten until stiff peaks form, white
- 1/4 to 1/2 teaspoon salt
- 12 ounces dark chocolate melted -- OPTIONAL, or semisweet chocolate, wafers or bar
Instructions
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper sheets.
- In a medium mixing bowl, stir together coconut, sweetened condensed milk, melted butter, and vanilla.
- In a mixing bowl, beat the egg whites and salt until stiff peaks form. Once they are formed, fold egg whites into the coconut mixture, making sure to fully fold the egg whites into the coconut.
- Using two spoons or an ice cream scoop, scoop mounds of the coconut mixture and place on parchment paper lined baking sheets. If you don't have parchemnt paper, lightly spray with non-stick cooking spray.
- Bake for 20-23 minutes. Watch carefully as the bottoms can become too browned. Remove from the oven and let setup for about 2 minutes. Carefully remove and place on cooling rack.
- If dipping into chocolate, place the chocolate in microwave-safe bowl. Heat in 30 second increments until melted. Carefully pick up each macaroon, and dip the bottom into the melted dark chocolate. Place on a cooling rack or parchment paper lined baking sheet. Let set up and cool.
User Reviews
Overall Rating
5
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