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Coconut Macaroons

This is truly a great recipe; it's stunningly easy to make (only 5 ingredients!) and will produce the best macaroons you've ever had (unless, of course, you've eaten mine). I once brought them to a friend's party and two years later, I was reintroduced to a woman who had been there. Her eyes lit up in recognition and she exclaimed, “You're the macaroon lady!” She still remembered them. I've lived in this woman's memory as “The Macaroon Lady.”

Tonight I made a double batch for bridge night (helping Bri AGAIN) and Kathy, a fellow bridge player, surveyed the table of goodies and stated that she loved coconut, but hated macaroons. I convinced her to try half of one, and she did. She finished the cookie. She finished a second one. I have now converted her to the Nation of Macaroons.

Try the recipe and then join us in the coconut cult.


coconut macaroons Bon Appétit | August 2000 Makes about 22.


1 14-ounce package sweetened flaked coconut
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt


Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl. Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks. Fold 1/3 of egg whites into coconut mixture to lighten, then fold in remaining egg whites. Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Top each with a second level tablespoonful coconut mixture. Bake until golden, about 25 minutes. Cool macaroons on parchment paper. Slide metal spatula under macaroons to remove. (Macaroons can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)



( 2 comments — Leave a comment )
Oct. 11th, 2007 12:44 pm (UTC)
Are these very sweet? If I made them with unsweetened coconut (so they got sweetness just from the condensed milk) do you think they would be sweet enough? Thank you!
Oct. 11th, 2007 01:02 pm (UTC)
unsweetened coconut
It is a sweet macaroon, but not cloying.

I would definetely use the sweetened, not only for the sugar, but I find unsweetened coconut drier, almost brittle. I think it would affect the texture of your macaroon, in addition to the sweetness. But feel free to try it, and please post about it if you do!

( 2 comments — Leave a comment )

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