Coconut macaroons are so delicious. It's an easy and simple recipe...or so I thought. Every time I baked it something went wrong. The first batch I made my oven decided to have a mind of it's own. I think they were in the oven for only 10 minutes when I smelled something burning. I opened the oven and to my surprise the temperature had quickly increased to 500 degrees! I changed the dial down to 200 degrees and the temp did lower but the bottoms had gotten very, very dark. I have an old gas oven, if you already didn't know from a past post.
My second batch I had forgotten the salt but that wasn't too bad. The taste was still pretty good. The third batch I decided to be ambitious and make it from memory. That was a horrible mistake. The recipe I use calls for 1/4 tsp. of salt and I ended up using 1 whole heaping teaspoon of it! I wasn't a huge fan of the taste but I had a friend try them and he didn't complain. I'm a bit of a perfectionist so I wanted to throw them away in disappointment. Instead, I gave them all to my friend, haha. The fourth batch came out the way I wanted. As they say, practice makes perfect!
My second batch I had forgotten the salt but that wasn't too bad. The taste was still pretty good. The third batch I decided to be ambitious and make it from memory. That was a horrible mistake. The recipe I use calls for 1/4 tsp. of salt and I ended up using 1 whole heaping teaspoon of it! I wasn't a huge fan of the taste but I had a friend try them and he didn't complain. I'm a bit of a perfectionist so I wanted to throw them away in disappointment. Instead, I gave them all to my friend, haha. The fourth batch came out the way I wanted. As they say, practice makes perfect!
Ingredients:
14 oz. sweetened shredded coconut
14 oz. can of sweetened condensed milk
1 teaspoon of vanilla extract
2 extra large eggs whites in room temperature
1/4 teaspoon salt
Directions:
Preheat oven to 325 degrees F. Combine the coconut, condensed milk and vanilla in a large bowl.
In a separate bowl whip the egg whites and salt at medium speed with a mixer fitted with the whisk attachment. Whisk until they make medium-firm peaks. Then carefully fold the egg white mixture into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper or you can use a baking spray. You can use a tablespoon or a cookie scooper. Bake between 25-30 minutes, until golden brown. Let them cool then serve.
Preheat oven to 325 degrees F. Combine the coconut, condensed milk and vanilla in a large bowl.
In a separate bowl whip the egg whites and salt at medium speed with a mixer fitted with the whisk attachment. Whisk until they make medium-firm peaks. Then carefully fold the egg white mixture into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper or you can use a baking spray. You can use a tablespoon or a cookie scooper. Bake between 25-30 minutes, until golden brown. Let them cool then serve.
Pictured above is the first batch I made. See how the bottoms got very dark.
Here is a batch I made with chocolate drizzled on top. I used Bakers Semi-sweet chocolate squares. I just melted a few squares in the microwave and then drizzled them over after they were very cool. It takes a while for the chocolate to firm up so I placed them in the refrigerator for 15 minutes.
