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.

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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