Coconut Macaroon
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 12 servings
- Ingredients
- 6
About this dish
There is no flour in these.
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Shredded coconut is held together with condensed milk and egg white, and the mixture is so sticky that the pan is lined right to its edges with parchment or a silicone mat. Once cool, the bottoms are sometimes dipped in melted dark chocolate.
Ingredients
Instructions
- 1
Preheat the oven to 170C and line the baking sheet fully with parchment paper or a silicone mat.
The mixture is sticky, so cover the corners and edges well to keep the macaroons from tearing when lifted.
- 2
Put 220g shredded coconut, 90g sugar, 0.25 tsp salt, and 120ml sweetened condensed milk in a bowl.
Stir and press with a spatula until no dry coconut patches remain and the flakes look evenly moistened.
- 3
Add 2 egg whites and 1 tsp vanilla extract, then fold from the bottom of the bowl upward.
Stop when the whites coat the coconut and the mixture holds together in a sticky, heavy mass.
- 4
Scoop equal portions onto the prepared sheet with a scoop or spoon.
Press the sides gently with your fingertips or the spoon so each mound is compact, rounded, and unlikely to scatter while baking.
- 5
Bake at 170C, checking the color from 16 minutes, for about 18 minutes total.
Remove the tray when the tops and edges are golden and the bases look slightly darker, before the coconut tips scorch.
- 6
Let the macaroons sit on the sheet for 5 minutes so the shape firms, then move them to a rack and cool completely.
If desired, dip the cooled flat bases lightly in melted dark chocolate for balance.
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