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Recipe

Classic Coconut Macaroons

Scott Phillips

Yield:Makes about 20 macaroons

The best macaroons have a soft, chewy center with a slightly crisped exterior. Think gently toasted marshmallow kissed by coconut. Though these plain vanilla versions are delicious in their own right, they also make a great blank canvas for dressing up with all sorts of variations.

Ingredients

  • 1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
  • 1 tsp. pure vanilla extract
  • 14 oz. (4-1/2 cups) sweetened shredded coconut
  • 2 large egg whites
  • 1/4 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0
  • 单不饱和脂肪(G):0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 95
  • 碳水化合物(G):19
  • Fiber (g): 2
  • 蛋白质(G):2

Preparation

  • Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
  • Combine the condensed milk and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
  • Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound.
  • With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-1/2 inches in diameter. Arrange 2 inches apart on the baking sheets.
  • Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
  • Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool completely.

Make Ahead Tips

The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.

Reviews

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Reviews (12 reviews)

  • User avater
    EMM3773| 09/29/2019

    我只有9盎司椰子,所以我做了较小的此食谱。我意识到我使用了4种蛋清之后。他们证明很棒 - 很轻,一点也不甜(我使用了未加糖的椰子)。我添加了约1/4杯迷你巧克力片。接受了审稿人的建议将烤箱温度降低到325,它们在大约22分钟后完成。我用中型冰淇淋勺(尺寸为1-1/2英寸)分配了它们,并得到了27个饼干。非常好的食谱,这是用来用消耗昨天Creme Brulee的蛋白的好方法:)

  • NordyGirl| 06/10/2019

    Easy, gluten free and delicious! I've made these at least a dozen times. I add 1/2 of a maraschino cherry to each macaroon before baking, for old times' sake.

  • DGEE| 04/20/2019

    So easy and the best macaroons we have ever had.

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