How to Cook Perfect Coconut Macaroons
How to Cook Perfect Coconut Macaroons
Coconut Macaroons. How To Make the Best Coconut Macaroons. Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. Coconut macaroons are classic bite sized treats with a crispy coating and chewy interior.
These easy macaroons are made without sweetened condensed milk so the delicate, sweet flavor of coconut really shines through. Coconut Macaroons Recipe & Video - Joyofbaking.com. Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coconut Macaroons. You can have Coconut Macaroons using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Coconut Macaroons
- You need 4 - 5 cups of coconut sweetened , shredded (Preferably toasted).
- You need 4 of egg whites large.
- It's 1/2 cup of sugar.
- It's 1 teaspoon of vanilla.
- You need 1/2 teaspoon of almond extract (Optional).
- Prepare 1/4 teaspoon of salt.
- You need of Almonds (Optional).
- It's of Raisins (Optional).
Combine the coconut, condensed milk, and vanilla in a large bowl. A macaroon (/mækəˈruːn/ mak-ə-ROON) is a small cake or cookie, typically made from ground almonds (the original main ingredient), coconut or other nuts (or even potato). Coconut macaroons tend to be rather chewy affairs. That is, until our pastry chef neighbor Evie brought over her macaroons.
Coconut Macaroons instructions
- Place the oven rack in the bottom third of the oven and preheat to 350°F..
- Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons..
- Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks..
- Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want..
- Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven..
- Bake the macaroons for 15-20 minutes until golden,.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week..
- Once baked, drizzle with some chocolate..
Soft and smooth on the inside. These easy coconut macaroons are made with egg whites (no sweetened condensed milk) and are such a simple recipe to make! Easy coconut macaroons recipe, soft and moist macaroons made with just sugar, egg white, and shredded coconut dipped in semisweet Coconut Macaroons Recipe. These scrumptious coconut macaroons are very simple to make and only use four ingredients. Chewy coconut macaroons using three ingredients BELIEVE me you have to try them!