Coconut macaroons

These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 coconut macaroons and articles in her 20 years as a food writer.

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and contributed recipe testing to six additional cookbooks. Danielle has worked as a staff editor and writer for the Oakland Tribune and Eater Portland, among others. Danielle has been writing for The Spruce Eats since December 2018.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Using the convection setting on my oven also helped them bake more evenly. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.

Bake for 10 to 12 minutes or until lightly browned around the edges. If you find that the macaroons are spreading when they bake, place the uncooked dough mounds on the baking sheet in the refrigerator for about 20 minutes, or until cold. Dip the undersides of the macaroons in 1 cup of semisweet chocolate chips melted with 2 teaspoons of vegetable shortening. Leave upside down so the chocolate can harden. Alternatively, you can drizzle melted chocolate over the tops of the macaroons. While the basic coconut macaroons are easy and taste great, they can be gussied up in many ways. Add some chopped toasted pecans, hazelnuts, or walnuts to the mixture.

To make chocolate macaroons, melt 3 ounces of unsweetened chocolate in a bowl over hot water or in the microwave. Stir the chocolate into the coconut and sweetened condensed milk and add just 1 teaspoon of vanilla. Dip them in melted white chocolate bark or melts for a two-tone effect. What’s the Difference Between Sweetened Condensed Milk and Evaporated Milk? I don’t like this at all. This recipe comes from one of my many Barefoot Contessa cookbooks.

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. 4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Can you freeze them after baking them?

I have made this recipe for years but still have the same problem. While they are baking they tend to run a bit. Can this recipe be made ahead of time and refrigerated over night before it is baked? Do you HAVE to use sweetened coconut?