Coconut Macaroons Recipe Condensed Milk

COCONUT MACAROONS

Steps:

• Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
• In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
• In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
• Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
• If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
• Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
• Note: ⅞ cup = ¾ cup plus 2 tablespoons
• Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
• Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

EASY COCONUT MACAROONS RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
• In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
• Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.
• Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

COCONUT MACAROONS

Steps:

• Heat oven to 300 degrees. In a medium bowl, whisk the egg whites and salt until frothy, about 2 minutes. Add condensed milk and vanilla to egg-white mixture, and blend. Using a rubber spatula, fold in the coconut until well combined.
• Line two baking sheets with parchment paper or Silpats (French nonstick baking mats). Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
• Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.

COCONUT MACAROONS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

HOMEMADE COCONUT MACAROONS

Steps:

• Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). , Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake 15-20 minutes or until golden brown. Remove to wire racks.

COCONUT MACAROONS II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
• Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.