COCONUT MACAROONS

December 16, 2014

In this Christmas season you have already had 400 occasions that required you to bring cookies to an event. Do not get me wrong, I love it. But, when occasion 401 arose, I needed to do something new. Macaroons! And this recipe worked overtime because I baked them again for a gluten free friend. Something about macaroons makes them very conducive to eating lots in a row. (David will attest to this). They are that good and have a lighter feeling than most of your typical flour based cookies.

COCONUT MACAROONS from Rachel SchultzCOCONUT MACAROONS
Serves about 12 macaroons

14 ounces coconut, shredded
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 egg whites
1/4 teaspoon salt

Preheat oven to 325 degrees. Whip egg whites and salt in a stand mixer until stiff peaks form. Meanwhile, stir together shredded coconut, sweetened condensed milk, and vanilla. Fold egg whites into coconut mixture.

COCONUT MACAROONS from Rachel Schultz

Place batter in about 1 inch mounds on a lined baking sheet. Bake for 25 minutes.

COCONUT MACAROONS from Rachel Schultz

COCONUT MACAROONS
 
Author:
Ingredients
  • 14 ounces coconut, shredded
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla
  • 2 egg whites
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 325 degrees.
  2. Whip egg whites and salt in a stand mixer until stiff peaks form.
  3. Meanwhile, stir together shredded coconut, sweetened condensed milk, and vanilla.
  4. Fold egg whites into coconut mixture.
  5. Place batter in about 1 inch mounds on a lined baking sheet.
  6. Bake for 25 minutes.

Adapted from Ina Garten.

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Comments

  • Judy Ritter

    i love Pinterest,but I find it hard to understand and get recipes,can you help????

  • Keri

    Love this! I use the same recipe but I add chopped crystallized ginger to it! It really adds something!

  • Yum! Love the idea of a slightly different Christmas cookie – and one that is simple and made with pantry staples :)

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