Homemade macaroons are wonderful. This classic macaroon is made with sweetened condensed milk, unsweetened coconut, and egg whites.
For recipes that include egg whites, it can be tricky to separate the whites from the yolks. To do this without breaking the yolks, with clean hands, gently break the egg and ease it into your hand, and let the white run through your fingers into a small container. If you accidentally drop the yolk into the white, gently scoop it up and let the white drain off again.
To save the yolks for another use, cover them with water and then cover the container. Use within 2 to 3 days—in custard, hollandaise sauce, lemon curd, pound cake, or added to scrambled eggs.
In this recipe, sweetened coconut won’t bind to the other ingredients, so be sure to use unsweetened, and if possible, finely shredded. Our local Amish-run grocery store carries finely shredded unsweetened coconut called macaroon coconut that they package from bulk. Larger-flaked unsweetened “chipped” coconut can be pulsed in a blender for a fine shred.
|Classic Coconut Macaroons|| |
- 2 large egg whites
- Pinch of salt
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla
- 11 ounces finely shredded unsweetened coconut (about 3 2/3 cups)
- Heat oven to 300°F. Line two baking sheets with parchment paper or coat lightly with oil.
- In a large bowl, beat egg whites and salt to firm peaks. Add condensed milk and vanilla and fold gently with a rubber spatula until mostly combined. Fold in the coconut until combined.
- Place generously-rounded-tablespoon sized mounds onto baking sheets 1 inch apart. Bake until bottoms and/or peaks brown, 20 to 25 minutes. Let cool on racks. Best eaten fresh. Store in airtight container up to a week, or freeze.