Oh, the happy flavor combos you can make with these Magnificent Coconut Macaroons! Punch up this classic by adding dried fruits, nuts and even chocolate!
Is there a more glorious combination than toasted coconut and the creamy sweetness of sweetened condensed milk? No, no there is not. Read on my friends.
Sweetened condensed milk has been around for many years and is the staple in desserts, beverages, candies and cookies. Where would Tres Leches cake be without the most important leche – sweetened condensed milk.
Not to forget the other side of the spectrum – it can even be found in savories such as Asian-inspired marinades and curries. It stores well and will keeps in the refrigerator after opening for up to 3 weeks.
If you have leftovers from a recipe, you can always find many places to drizzle. In this recipe, the milk solids add a wonderful nutty flavor as it browns in the oven.
How to make coconut macaroons
Whisking the egg whites in this recipe helps these macaroons stay less compact as the tiny air bubbles expand the volume. When beating egg whites, remember that their volume increases six to nine times in size so use a large enough stainless steel or glass bowl for best results.
Plastic bowls inevitably retain grease no matter how clean they are and the tiniest bit of fat will prevent the peaks we want to achieve. Start with egg whites at room temperature to ensure fullest volume.
Sugar is added as soft peaks form and it is crucial that it is added a little at a time so it will dissolve. These macaroons call for sweetened condensed milk to be folded in gently to maintain that volume.
Macaroon cookies are typically just coconut. But I couldn’t resist a little addition. I used dried cherries and mini chocolate chips, but feel free to experiment and find your favorite combo. I also recommend toasted almonds and dried apricots – delicious!
- 2 egg whites
- ½ tsp salt
- 1 bag (14 oz) shredded sweetened coconut
- ¾ cup sweetened condensed milk
- 1½ cups chocolate chips nuts, or dried fruit
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Whisk egg whites with salt in a large bowl until stiff peaks form. Gently fold in coconut and sweetened condensed milk. Stir in chocolate chips, nuts or dried fruit; scoop 2-inch balls about 1 inch apart onto parchment-lined baking sheets.
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Bake at 300°F until golden, about 25 minutes
Whisking the egg whites in this recipe helps these macaroons stay less compact as the tiny air bubbles expand the volume. When beating egg whites, remember that their volume increases six to nine times in size so use a large enough stainless steel or glass bowl for best results. Plastic bowls inevitably retain grease no matter how clean they are and the tiniest bit of fat will prevent the peaks we want to achieve. Start with egg whites at room temperature to ensure fullest volume. Sugar is added as soft peaks form and it is crucial that it is added a little at a time so it will dissolve. These macaroons call for sweetened condensed milk to be folded in gently to maintain that volume.
Recipe by Tara Teaspoon. Photographer Paula Hible Prop Stylist Jen Everett
We love Macaroons at our house and these are at the top of the list!
Love the chocolate chips in these!
You say add sugar a little at a time, then fold in condensed milk. There is no sugar listed in ingredients???