How to Make Coconut Macaroons! | Bake Along w/ Anna Olson
Recipe below for chewy coconut macaroon cookies!
Not to be confused with colourful French macarons, these sweet and chewy macaroons also rely on egg whites at their base. These cookies are easy to make and instead of whipping the egg whites into a meringue, I prefer to cook them with the other ingredients, ensuring a chewy centre and pleasantly crackled exterior.
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Makes about 30 cookies
Prep time: Under 10 minutes
Cook time: 35 minutes
The macaroons will keep for up to 5 days.
* For chocolate macaroons, replace the flour with ¼ cup (30 g) of natural or Dutch process cocoa powder. For gluten-free macaroons, replace the flour with the ¼ cup (34 g) of brown rice flour.
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• Ingredients •
4 large egg whites
1 1/3 cups (267 g) granulated sugar
1/3 cup (85 g) sweetened condensed milk
2 ½ cups (250 g) sweetened shredded or flaked coconut
¼ cup (37 g) all-purpose flour or brown rice flour*
1 tsp vanilla extract
¼ tsp almond extract
¼ tsp fine salt
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• Directions •
1. Whisk the egg whites, sugar and condensed milk together in a medium saucepot. Stir in the coconut and flour. Cook this while constantly stirring on medium heat for 3 minutes, to warm up the batter, then increase the mixture to medium high and continue to cook for 5 minutes more, stirring constantly until you feel the batter pulling at the bottom of the pot and the batter is bubbling. If the batter starts to stick or brown as you cook it, reduce the heat slightly.
2. Transfer the batter to a container to cool uncovered for about an hour, then cover and chill completely before baking.
3. Preheat the oven to 300°F (150°C) and line two baking trays with parchment paper. Use a #40 scoop or 2 tablespoons to drop the batter onto the trays, leaving about 2-inches (5 cm) between them. Bake the cookies for 20 to 25 minutes, until they just begin to brown at the edges. Allow the macaroons to cool on the trays on racks before removing to store in an airtight container.
