How To make Homemade Coconut Macaroons

How to Make Coconut Macaroons

Light and chewy coconut macaroons! These sweet and simple cookie mounds require only five ingredients!

Print the recipe here:

Ingredients
14 oz sweetened coconut flakes (400g)
1 scant cup* sweetened condensed milk (225ml)
1 teaspoon vanilla extract
2 large egg whites room temperature**
1/4 teaspoon salt
4 oz dark chocolate bar optional

Instructions
00:00 Introduction
Preheat your oven to 325F (165C) and line a large cookie sheet with parchment paper.

00:25 In a large bowl, stir together coconut flakes, condensed milk and vanilla extract until well-combined.

01:35 In a separate bowl (make sure that it is completely clean and dry) combine the egg whites and salt.
Using an electric mixer with whisk attachment (you could also use standard beaters if you don't have the whisk attachment, but the whisk is faster) beat egg whites and salt until stiff peaks form (see picture in post for photo of stiff peaks and description).

02:40 Gently fold the egg whites into the coconut mixture until completely combined.

02:55 Using a 1 1/2 Tablespoon-sized cookie scoop, scoop macaroon mixture into balls and drop onto prepared cookie sheet, placing at least 1 apart.

03:26 Bake on 325F (165C) for 20-23 minutes or until tops are just beginning to turn golden brown.

03:35 Allow coconut macaroons to cool completely before dipping in chocolate (if desired).
To dip in chocolate -- chop chocolate bar into small even-sized pieces and place in a small microwave-safe bowl.
Heat in 20-second increments, stirring in between) until chocolate is smooth and completely melted.
Dip the bottom of each macaroon into chocolate and return to baking sheet for the chocolate to harden.
Enjoy!

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Coconut Macaroons Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coconut Macaroons. Coconut Macaroons are all about the sweet flavor of dried coconut, and the contrast of a crispy exterior to a soft and chewy interior. These delicious cookies can be eaten warm from the oven, at room temperature, or even cold. Excellent plain, but for the chocolate lover you will definitely want to take the extra step and dip the bottoms of the cookies in melted chocolate.

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Butter Coconut Macaroons Recipe | BAKING SIMPOL

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Just like eating a soft cookie, this #simpol BUTTER COCONUT MACAROONS recipe will give you a rich chewy snack that people of all ages will enjoy! Try mo 'to i-bake today!

Ingredients:

SET A
• 3/4 cup unsalted butter
• 1/2 cup granulated sugar
• 2 whole eggs
• 1 can condensed milk (396ml)
• 1 tsp. salt

SET B
• 2 cups desiccated coconut

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Easy Moist and Chewy Coconut Macaroons | Mary Cookhouse

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Ingredients

1/2 cup unsalted butter (soften)
1/2 cup granulated sugar
1 can (14oz) condensed milk
4 medium or large eggs
1/4 tsp salt
1/2 tsp vanilla extract
200 grams unsweetened desiccated coconut

Enjoy!

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Copyright © 2021 Mary Cookhouse. All rights reserved.

No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

#EASYCOCONUTMACAROONS #COCONUTMACAROONS

Coconut Macaroons | Easy No Flour Cookie Recipe

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i n g r e d i e n t s :

• 2 1/2 cups unsweetened finely shredded coconut
• 2/3 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 tsp salt

Bake at 320ºF/160ºC for 25 min.

g o o d t o k n o w :

• I have used 2 types of coconut flakes for this recipe. First few times I used finely shredded coconut with really small coconut flakes. This size helped them better stick to each other and absorb condensed milk better. Second type I used was larger coconut flakes, and it made the cookies harder to put together and they couldn't absorb liquids. So I strongly recommend using really fine shredded coconut as shown in the video.
• 2 1/2 cups of coconut flakes is about 250 g but I encourage you to stick to the volume measurement.
• When forming the cookies, make sure to press them good enough to create dense balls of the coconut mixture.

* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.

m e a s u r i n g :

1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml

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No Flour Almond Butter Cookies:

The recipe used in the video:

Coconut Macaroons Recipe- How to make Coconut Macaroons-Coconut Macaroons 100% Bakery Style

How to make Coconut Macaroons Recipe at home.Coconut Macaroons Recipe by Cook with Fari.
Its an authentic bakery style.i didnt use vanilla essence because coconut has its own fragrant.you can bake this on stove also but be sure the heat should be very low.
#CoconutMacaroons#CookWithFari