- 5
- 15 mins
- 35 mins
Ingredients
- 5 egg whites
- 1 teaspoon vanilla
- 1 1/3 cup sugar
- 7 cups flaked coconut
- 1/2 can condensed milk ( can use full can just add more coconut for high macaroons - less if you want them flatter more like cookies)
Preparation
Step 1
1. Lightly grease a cookie sheet; set aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high speed until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and condensed milk.
2. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in 325 degree oven about 20 minutes (12 minutes in an LP stove) or until edges are lightly browned. Transfer to a wire rack and let cool.
LEMON MACAROONS: Prepare as above, except substitute 2 tablespoons lemon juice for the vanilla and add 2 teaspoons finely shredded lemon peel.
ALMOND MACAROONS: Prepare as above, except substitute two 8-ounce can almond paste (made without syrup or liquid glucose) for the coconut. Stir 1 cup of beaten egg whites into crumbled almond paste; fold this mixture into the remaining egg whites. Continue as directed.
CHOCOLATE DIPPED:
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature.
When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.
Nutritional Information
Per ServingServing Size: 1 cookieCalories 112Calories From Fat 60Fat 7g Sat Fat 5g Cholesterol 0mg Sodium 54mg Protein 1g Carbohydrate 14g Sugar 11g Fiber 1g Iron 0mg Calcium 2mg