Coconut Macaroons are one of my all-time favorite treats. Chewy, sweet, crunchy on the edges, with the most wonderful coconut flavor, it just can't get much better. What better recipe could I think of to start off my new food blog.
I tried a few different recipes for macaroons, two that included flour, and one with only egg whites. The egg white recipe was hands down the best. The flour in the other two made them too chewy, in a doughy sort of way... and it diluted the taste of the coconut... So, here's the "award-winning" egg-white only version:
Ingredients
· 1 large egg white
· Pinch of salt
· 1/2 can (14 ounces) sweetened condensed milk (you can also use evaporated milk, and add as much or as little sugar as you like, since these do tend to be a little sweet... not a bad thing, but when you want to eat 15 in one shot...)
· 1 teaspoons pure vanilla extract
· 1 bag shredded sweetened coconut (14)
· Unsweetened or semi-sweet baker's chocolate bar (Optional, if you want to drizzle them with chocolate for a beautiful, and delightfully sinful, effect)
Ingredients
· 1 large egg white
· Pinch of salt
· 1/2 can (14 ounces) sweetened condensed milk (you can also use evaporated milk, and add as much or as little sugar as you like, since these do tend to be a little sweet... not a bad thing, but when you want to eat 15 in one shot...)
· 1 teaspoons pure vanilla extract
· 1 bag shredded sweetened coconut (14)
· Unsweetened or semi-sweet baker's chocolate bar (Optional, if you want to drizzle them with chocolate for a beautiful, and delightfully sinful, effect)
Directions
1. Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
2. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
3. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.
4. You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon.
1. Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
2. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
3. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.
4. You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon.
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