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 cook Coconut Macaroons using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Coconut Macaroons

It's 4 - 5 cups of coconut sweetened , shredded (Preferably toasted).
It's 4 of egg whites large.
Prepare 1/2 cup of sugar.
You need 1 teaspoon of vanilla.
It's 1/2 teaspoon of almond extract (Optional).
It's 1/4 teaspoon of salt.
You need of Almonds (Optional).
It's of Raisins (Optional).

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

Place the oven rack in the bottom third of the oven and preheat to 350°F..
Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons..
Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks..
Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want..
Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven..
Bake the macaroons for 15-20 minutes until golden,.
Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week..
Once baked, drizzle with some chocolate..

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!