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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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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https://therepairstore.ca/jil4cg1po Add the large flake unsweetened coconut at the end so more of it shows in the finished cookie.
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https://sieterevueltas.net/42za73h26 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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Buy Diazepam Teva 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
Ingredients
- 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
Instructions
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Put the two bags of sweetened coconuts in a mixing bowl. Add the sweetened condensed milk, and the vanilla. Mix with a wooden spoon.
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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.
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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.
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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.
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(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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