I’ve been in search of a great macaroon for years. Recently I tasted the best I have ever had at Katz deli here in Texas. It was big, moist and a heavenly cloud of coconut.
Here is my attempt to do something with this pile of beautiful unsweetened coconut.
The unsweetened coconut is beautiful when it is in large pieces but not nearly sweet enough for a macaroon by itself. So you have to sweeten it with condensed milk. Have you EVER tasted anything with condensed milk that isn’t good? After making this recipe a couple of times I have since mixed the unsweetened (because I like the look) and sweetened coconut.
Add the large flake unsweetened coconut at the end so more of it shows in the finished cookie.
This is the macaroon that only had the unsweetened coconut. It’s beautiful, but like I said, It isn’t sweet enough by itself for the cookie.
This one I tried dipping the bottom in chocolate and then drizzling chocolate on top. They were very good but if you don’t want chocolate, skip this part.
The second time I made the cookie, I added beaten, sweetened egg whites to sweeten things up a little.
10 oz. bag large flake unsweetened coconut (usually in produce or dry bulk section)
2 – 7 oz. bag sweetened coconut
14 oz. can sweetened condensed milk
2 egg whites
1/4 c. sugar
1 Tbsp. flour
1 1/2 tsp. Mexican vanilla (I use Madascar)
pinch of kosher salt
Put the two bags of sweetened coconuts in a mixing bowl. Add the sweetened condensed milk, and the vanilla. Mix with a wooden spoon.
Beat the egg whites using electric mixer with whisk attachment until you have stiff peaks. Before you reach the stiff peak stage, start, very slowly adding in the 1/4 cup of sugar. Fold this mixture into the coconut mixture along with the 1 Tablespoon of flour. Fold in the large flaked unsweetened coconut.
Now this part you can either use your hands or use a very large ice cream scoop. Make mounds of coconut mixture and place onto a cookie sheet that either you have lined with parchment paper or a silpat. I prefer the silpat because I don’t have to keep buying parchment paper.
Bake these at 325° for about 20 – 25 minutes or nicely browned. Watch closely and when they start to brown on the bottom and a little on the top they are done. Let cool on rack then either enjoy as they are or dip bottoms in melted chocolate. I drizzled some of these with a little chocolate on top also.
(Note: I keep experimenting with macaroon recipes. If you like the look of the one with the larger flaked coconut, I would use all unsweetened coconut but increase the sugar in the egg whites to 1/2 cup and still add the whole can of sweetened condensed milk.)