Wednesday, July 1, 2015

Best Coconut Macaroons

There are countless ways to make your own version of coconut macaroon recipe. Use sugar instead of condensed milk, whip the whites and sugar into a meringue for a crunchier version or add more coconut for lighter macaroons. You can dip or drizzle the baked macaroons with melted chocolate, fold dried fruit into the batter or tuck nuts or chopped chocolate (or both) inside your macaroons.

  • 3 cups sweetened, shredded coconut
  • 1 whole egg and 3 egg whites
  • 1/2 cup sugar
  • 1 tbsp flour
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1/4 teaspoon salt

  1. Preheat the oven to 350°F.
  2. Whip the egg whites, until until frothy.
  3. Combine the coconut, sugar, salt and vanilla in a large bowl. 
  4. Pour the coconut mixture over the egg white mixture and stir until the coconut is evenly moistened.
  5. Drop the batter onto sheet pans lined with parchment paper. Space them an inch or so apart.
  6. Bake the macaroons for 15-20 minutes or until golden. 
  7. Cool the macaroons, then transfer to a wire rack to cool completely. 


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