Reviews
Add Rating & Review
Back to Coconut Macaroons
All Reviews for Coconut Macaroons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Coconut Macaroons
Credit:
David Prince
Recipe Summary
Yield: Makes 90
Ingredients
Ingredient Checklist
2 large egg whites
Pinch of salt
1 fourteen-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2 fourteen-ounce bags shredded sweetened coconut
Gallery
Coconut Macaroons
Credit:
David Prince
Recipe Summary
Yield: Makes 90
Gallery
Coconut Macaroons
Credit:
David Prince
Coconut Macaroons
Credit:
David Prince
Coconut Macaroons
Recipe Summary
Yield: Makes 90
Recipe Summary
Yield: Makes 90
Yield: Makes 90
Makes 90
Ingredients
Ingredients
- 2 large egg whites
- Pinch of salt
- 1 fourteen-ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 fourteen-ounce bags shredded sweetened coconut
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Coconut Macaroons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut Macaroons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
