Coconut Macaroons 1 Recipe

 

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!

About pingskie

Ping Joven is the author, recipe developer, and photographer of Pinoy Desserts the home of Filipino Dessert Recipes, which features the best home cooked Filipino Dessert recipes. You can follow her on Google Plus and Facebook.

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