COCONUT MACAROONS

Coconut-Macaroons copyIngredients

  • 2 (14-oz) bags shredded, sweetened coconut
  • 3 large egg whites
  • 1 (14-oz) can sweetened, condensed milk
  • 1 tsp vanilla

Directions

  1. Preheat oven to 350°F.
  2. Spread coconut evenly across 2 parchment-lined baking sheets. Toast until golden brown, 20 to 25 minutes, stirring 2 or 3 times to prevent burning. Let cool.
  3. Meanwhile, beat egg whites with an electric mixer on medium-high speed until stiff peaks form.
  4. Combine toasted coconut, condensed milk, and vanilla in a bowl. Stir in ingredients for 1 flavor option (see choices in Cook’s Note below). Note: If making Lemon-Strawberry, add lemon zest only and reserve jam.
  5. Fold egg whites into coconut mixture. Wet hands (to help keep mixture from sticking) and form into about 30 mounds, golf-ball size or slightly larger. Place on 2 parchment-lined baking sheets. If using jam, make an indentation in middle of each mound with your finger and spoon about 1 tsp jam into centers.
  6. Bake until browned and crisp-edged, about 20 minutes. Let cool on a rack.

Variations

1. Orange-Cardamom
•2½ tsp ground cardamom
•1 heaping Tbsp finely grated orange zest

2. Lemon-Strawberry
•1½ Tbsp finely grated lemon zest
•Strawberry jam

3. Triple Ginger
•2 tsp ground ginger
•1 Tbsp grated fresh ginger
•¼ cup minced crystallized ginger

Makes 30 macaroons.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s