Coconut Macaroons 1 Recipe

June 26, 2012 No Comments »




Coconut Macaroons 1 Recipe, 4.6 out of 5 based on 12 ratings

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How to cook Coconut Macaroons using Egg Whites.

Coconut Macaroons Recipe – A popular Filipino sweet and chewy coconut mini muffins that I revised, actually this version has a lighter flavor because in the this recipe I only use egg whites not the whole egg. Coconut Macaroons is a 5 ingredients recipe and it is easy to make. A combination of sweet shredded coconut, condensed milk, vanilla, egg whites and salt.

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Coconut Macaroons Ingredients:

  • 1½ cups sweetened shredded coconut
  • ½ cup sweetened condensed milk
  • ½ teaspoon pure vanilla extract
  • 1 extra large egg whites, at room temperature
  • a pinch of salt

Coconut Macaroons Procedure:

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  • 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.
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  • Carefully fold the egg whites into the coconut mixture. Scoop and drop a tablespoonful’s of batter onto sheet pans lined with parchment paper with 2 inch apart from each ball.  If using a mini muffin tin lined with paper cups and fill each cups full.  Bake in a preheated oven 325°F, for 25 to 30 minutes, until golden brown and cool on wire racks.

 

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This recipe yields 2 dozens of regular size or 3 dozens mini cups of coconut macaroons.

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Freshly baked macaroons, the smell of coconut  in the kitchen is so good that makes me hungry.  A tasty and moist coconut macaroon recipe, try it!

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