Chewy Coconut Macaroons - Everyday Food with Sarah Carey
If I'm short on time and ingredients, but still want to bake, coconut macaroons are always a good bet! They're basically the exact opposite of the French macarons [LINK: we made last week because they're impossible to mess up!
Sarah's Tip of the Day:
The ingredient list is simple: egg whites, granulated sugar, shredded coconut, vanilla extract, and a pinch of salt. I'll wait while you gather those items from your cabinet... Okay, ready? Now watch the video to see how I mix and bake these guys -- you'll have sweet, chewy, coconutty treats before you know it.
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Makes about 18
Ingredients
2 large egg whites
1 tablespoon granulated sugar
2 1/2 cups sweetened shredded coconut
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.
Cook's Note
Cookies can be stored in an airtight container at room temperature for up to 3 days.
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Nutritional Info: per serv (makes 18): 111 cal; 8 g fat; 1 g protein; 9 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chewy Coconut Macaroons - Everyday Food with Sarah Carey
VIDEO: Southern-Style Pecan Macaroons for Passover
Watch us prepare this easy, quick dessert as well as a delicious recipe for dairy-free coffee.
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
More cookie recipes for you:
No Flour Chocolate Almond Cookies:
Crunchy Almond Cookies:
No Flour Almond Butter Cookies:
The recipe used in the video:
Holiday Baking with Marie Saba: Coconut Macaroons
So many holiday traditions are born in the kitchen with recipes passed on for generations, family time baking together, or easy recipes to give you even more together time. H-E-B is here to bring you holiday recipe inspiration the whole family will enjoy. In this series, we invited Marie Saba to share some of her favorite recipes to help you Holiday Even Brighter!
Coconut Macaroons
Makes about 20 macaroons
Ingredients:
1 (14 oz.) bag sweetened shredded coconut
½ cup H-E-B sweetened condensed milk
2 Tablespoons H-E-B plain Greek yogurt
1 Tablespoon H-E-B heavy whipping cream
1 teaspoon H-E-B vanilla extract
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix together all ingredients until well-combined. The dough will be very sticky. Wet your hands with a little water and then shape the dough into balls and place on an H-E-B Kitchen & Table nonstick cookie pan, about 2 inches apart.
3. Bake at 325 degrees F for 15-20 minutes, until golden on the bottom. Cookies are delicate; if they lose their shape a bit while baking, carefully squeeze them back into balls and cool thoroughly on the pan before moving them.
4.Once cool, decorate with melted chocolate if desired.
The Best Easiest Coconut Macaroons - In Appalachia
I'm sharing my favorite coconut macaroon recipe in this video. It's so easy and so good!
Go here for the recipe:
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How Easy / Coconut Pecan Macaroon Cookie Recipe
What are the benefits of coconut macaroons?
Instant Energy. Coconut provides instant energy to your children and is advised to be consumed before going to play or any other kind of physical activity.
Thyroid Function. Coconut helps in restoring the functions of Thyroid gland and strengthens its functions.
Supports Insulin. ...
Increases Good Cholesterol.
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