Not to be confused with the French macaron, these macaroons are a much more forgiving sweet treat perfect for spring. Coconut macaroons are very common during Passover, because they are a flourless confection. I make them every year. Dip them in chocolate and I swear you’ll think you’re eating a Samoa girl scout cookie. Only much better.
Did you know that May 31st is National Macaroon Day? This means you have plenty of time to make these now and then again to celebrate in a few weeks.
|Combine coconut with condensed milk and vanilla.|
|Whip egg whites and salt.|
|Gently fold egg whites into coconut mixture.|
|Drop onto baking sheets.|
Makes 20-24 cookies
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat oven to 325.
Combine 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 batter onto sheet pans lined with parchment paper or a silpat using an ice cream scoop (1-3/4” diameter) or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool completely and store in an airtight container at room temperature.