Coconut macaroons
The coconut macaroon cookies taste moist on the inside and are slightly crispy on the outside. They owe their special consistency to sweetened condensed milk in combination with egg white. Vanilla makes them even more aromatic. You can make the coconut macaroons at home with this recipe.
Servings 20 cookies
Ingredients
- 130 g shredded coconut fine
- 100 g sweetened condensed milk
- 2 egg whites
- 1 pinch of ground vanilla bean
- 1/5 tsp salt
- 20 small round edible wafer paper pieces optional
Instructions
- Mix shredded coconut, sweetened condensed milk and vanilla in a mixing bowl.
- Beat egg whites with salt until stiff.
- Fold the beaten egg whites into the coconut mixture to create a sticky but malleable mass.
- Optional: Place edible wafer paper pieces slightly apart from each other on a baking tray lined with baking paper.
- Using a teaspoon, place small mounds of the coconut mixture on the edible wafer paper pieces or on the baking paper and shape them slightly with your fingers if necessary.
- Bake the coconut macaroons in a preheated oven at 320 °F (160 °C) for approx. 20 minutes and leave to cool on the baking tray.
Notes
- Carefully stir in the stiffly beaten egg whites, preferably with a silicone spatula, until a homogeneous mixture is formed. You can add the beaten egg whites in batches, stirring carefully each time.
- If your coconut mixture is too mushy at the end, add more shredded coconut. If it is dry, add a little sweetened condensed milk.
- Once cooled, you can dip the underside of the coconut macaroons in melted chocolate or drizzle them with chocolate from above.
- The remaining egg yolks can be used in the wasp nest buns or the mango tiramisu recipe, for example.
- Take note of the detailed tips and tricks for making the coconut macaroons at the top of the article.