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.
Coconut Macaroons
Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.
Prep: 20min
Total: 45min
Yield: 26 macaroons
Serving Size: 1 macaroon (nutritional data includes optional chocolate)
Nutrition Facts: servingSize 1 macaroon (nutritional data includes optional chocolate), calories 134, Fat 8 g, Carbohydrate 16 g, Protein 2 g, Saturated Fat 6 g, unSaturated Fat , Sugar 15 g, Fiber 1 g, Sodium 81 mg, Cholesterol 4 mg
Ingredients:
- 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake (see note)
- ⅞ cup sweetened condensed milk (see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
Instruction:
- Preheat the oven to 325°F. 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. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
- Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker’s Angel Flake (see package in the first picture on this page).
- Note: ⅞ cup = ¾ cup plus 2 tablespoons
- Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
- Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
First-Place Coconut Macaroons
These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband’s favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin
Prep: 10min
Total: 30min
Yield: about 1-1/2 dozen.
Nutrition Facts: calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges: 1/2 starch
Ingredients:
- 1-1/3 cups sweetened shredded coconut
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
Instruction:
Preheat oven to 325°. 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. Bake until golden brown, 18-20 minutes. Cool on a wire rack.
Easy Coconut Macaroons Recipe | So delicious!
FAQ
How do you make Martha Stewart coconut macaroons?
What’s the difference between macaroons and coconut macaroons?
Why do my coconut macaroons fall apart?
