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by on September 8th, 2009

Coconut Macaroons

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.

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Here is my attempt to do something with this pile of beautiful unsweetened coconut.

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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.

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Add the large flake unsweetened coconut at the end so more of it shows in the finished cookie.

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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.

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 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.

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The second time I made the cookie, I added beaten, sweetened egg whites to sweeten things up a little.

 

Macaroons

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.)

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