Updated: Mar 29, 2020
Follow the base of this simple recipe and you can't go wrong ... unless you call them macarons!
I love coconut macaroons – I even prefer them to French macarons. I've been eating them my whole life, especially during Passover when these gluten-free treats are a highlight of the holiday meal. Coconut macaroons are very easy to make, as they only have a few ingredients. They are also a great base from which to create a variety of flavors. Try any one of the combinations below or my Key Lime Coconut Macaroons for a unique twist on this holiday classic.
Equipment: large mixing bowls; measuring spoons; spatula or wooden spoon; hand or standing mixer; parchment paper or silicone baking liners; 2 cookie sheets or sheet pans; spatula; wire rack Ingredients:
14 ounces unsweetened desiccated coconut
14 ounces sweetened condensed milk 3 large egg whites 2 teaspoons Mexican vanilla (1 cup mini chocolate chips)
(3 ounces melted dark chocolate plus 1 tablespoon cocoa powder) (¼ cup dulce de leche) (¼ cup caramel-apple filling)
(semi-sweet or dark chocolate, melted, for dipping)
1. Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking liners.
2. Combine the coconut and condensed milk and set aside.
3. In a large bowl or in a standing mixer, beat the egg whites until stiff but not dry peaks form. If making chocolate macaroons, add 1 tablespoon cocoa powder to the egg whites right before stiff peaks form.
4. Gently fold the egg whites into the coconut mixture and add the vanilla. Then add in any other ingredients depending on the flavor you are making.
5. Using a cookie scoop or tablespoon measure, scoop the batter into rounds and place on the lined sheet pan, spacing the macaroons 1-2 inches apart. Work with water-moistened hands and dip the scoop into water occasionally to make for easy release and shaping.
6. Bake for 15-20 minutes or until set and golden brown. Remove to a wire rack to cool. Store in an airtight container for up to one week.
Makes three dozen cookies.
Angel Flake Is the Devil
“Angel flake, sweetened coconut is simply too sweet for this recipe. There is plenty of sugar in the sweetened condensed milk. Try the health food store for dessiccated coconut if you can't find the unsweetened variety at your local grocer.”