Coconut Macaroons. How To Make the Best Coconut Macaroons. Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. Modern day coconut macaroons are soft coconut cookies, sometimes made with almond paste or even potato starch.

They remain my husband's favorites—whenever I make them to give away, he always asks me for some, too! Combine the coconut, condensed milk, and vanilla in a large bowl. The BEST Coconut Macaroons for the true coconut lovers out there! You can have Coconut Macaroons using 6 ingredients and 14 steps. Here is how you cook that.

Ingredients of Coconut Macaroons

Prepare 1/2 cup of All purpose flour.
You need 1/2 tablespoon of Cornflour.
It's 4 of large Egg whites.
It's 1 cup of regular Sugar.
It's 3 cups of shredded Coconut(fresh or dessicated).
Prepare 1 teaspoon of Vanilla essence.

These easy macaroons are made without sweetened condensed milk so the delicate, sweet flavor of coconut really shines through. Coconut macaroons might just be the easiest and most forgiving of all cookies. You don't need a The all-coconut and egg white cookies were slightly sweeter and more candylike, with a crunchy shell. Master these sweet and addictive coconut macaroons for Passover or Easter.

Coconut Macaroons instructions

In a heatproof bowl add together egg whites and sugar..
Place the bowl over a simmering hot water(double broiler method) and whisk constantly..
When the mixture is nice and creamy, and slight warm to touch, remove from heat..
Add in vanilla essence and stir..
Also add all purpose flour and cornflour. Mix well..
Add shredded coconut or dessicated coconut and mix together..
Cover and keep in the refrigerator for about 1 or 2 hour to set..
Before baking pre heat oven at 165 degree C for 10 minutes..
Line a baking tray with baking sheet..
Take out coconut mixture from refrigerator, take one tablespoon of mixture and spoon on the baking sheet..
Place them in the baking sheet, spacing little gap between the mixture..
Bake them for about 15 to 20 minutes or until light golden brown..
Remove from oven and let cool for about 10 minutes and then transfer to wired rack..
Enjoy with tea or coffee..

Coconut Macaroons are all about the sweet flavor of dried coconut, and the contrast of a crispy exterior to a soft and chewy interior. Coconut macaroons tend to be rather chewy affairs. Cocoa Coconut Macaroons Tembleque (Puerto Rican Coconut Pudding) Light and chewy coconut macaroons! These sweet and simple cookie mounds require only five ingredients! Lightly toast them in the oven and bonus points if you dip them in dark chocolate!