Description
This macaroons recipe delivers a delightful balance of a crisp exterior and a chewy interior, making it an exquisite treat for any occasion. With just a few simple ingredients and careful technique, you can create these elegant cookies at home.
Ingredients
Scale
- 2 1/2 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine your sweetened shredded coconut, sweetened condensed milk, vanilla extract, and the pinch of salt. Stir everything together thoroughly until the coconut is evenly coated and well-moistened.
- In a separate, very clean bowl, add your room temperature egg whites. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they form soft peaks.
- Add about one-third of your whipped egg whites to the coconut mixture. Gently fold them in using a spatula. Once partially combined, add the remaining egg whites and continue to fold gently until just combined.
- Using a small cookie scoop or two spoons, drop mounds of the coconut mixture onto your prepared baking sheet, leaving about an inch of space between each macaroon.
- Place your baking sheet into the preheated oven. Bake for 18-22 minutes, or until the macaroons are beautifully golden brown around the edges and on top.
- Once baked, remove the baking sheet from the oven and immediately transfer the macaroons to a wire cooling rack. Let them cool completely.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Ensure egg whites are at room temperature for maximum volume. Be careful not to overbeat the egg whites, and gently fold them into the coconut mixture to maintain airiness.