As mentioned in the chocolate cupcakes with buttercream coconut cupcakes recipe, I’ve finally made the coconut macaroons. I learned how to make it from watching an episode of Ina Garten’s Barefoot Contessa on Food Network. My first attempt on making macaroons years ago certainly baffles me how I completely messed that one up after seeing how easy it actually is.
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve. (SOURCE)
I think I cooked the macaroons a little longer than I should but they weren’t burnt or anything. Just a notch golden brown on the top. They were good nonetheless.
If you’re expecting step by steps, I’ve got something better for you. A video tutorial from Ina Garten herself. I’m glad the website has it coz I didn’t have time to take my usual step by steps pictures. I was concentrating too much in not messing up. So here you go…
