Coconut Macaroons
Prep: 0 10min0
Total: 0 35min0
Yield: 20 to 22 cookies
Serving Size: 1 of 21 servings
Nutrition Facts: servingSize 1 of 21 servings, calories 158, Fat 8g, Saturated Fat 7g, Carbohydrate 19g, Fiber 1g, Sugar 18g, Protein 2g, Cholesterol 6mg, Sodium 97mg
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
Instruction:
- Preheat the oven to 325 degrees 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 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Easy Coconut Macaroons Recipe | So delicious!
FAQ
How do you make Martha Stewart coconut macaroons?
Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself.
What’s the difference between macaroons and coconut macaroons?
Why do my coconut macaroons fall apart? Coconut macaroons fall apart due to too much moisture in the recipe; if there’s too much moisture, the cookies will spread out flat in a liquidy pool. If you find your cookies are pooling, reduce the liquid as a ratio to the coconut.
Why do my coconut macaroons fall apart?
Many readers have found that eating coconut macaroon cookies can help control diarrhea symptoms from a number of different conditions, including irritable bowel syndrome (IBS). We first heard about this remedy 17 years ago, when Donald Agar wrote about his experience.
