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Coconut Macaroons
Created by: Howcan Team
Ingredients
- 3 cups of shredded coconut
- 3/4 cup of sweetened condensed milk
- 2 teaspoons of vanilla extract
- 2 egg whites
- 1/4 teaspoon of salt
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together 3 cups of shredded coconut, 3/4 cup of sweetened condensed milk, and 2 teaspoons of vanilla extract.
- In a separate bowl, beat 2 egg whites with 1/4 teaspoon of salt until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until well combined.
- Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet.
- Bake for 18-20 minutes, or until the macaroons are golden brown on the bottom and edges.
- Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your delicious coconut macaroons!
Coconut macaroons have a rich history dating back to the 9th century, originating in Italy. These delightful treats were initially made with almond paste, sugar, and egg whites. Over time, the recipe evolved to include shredded coconut, giving the macaroons their distinct flavor. Today, they are popular worldwide and are often associated with Jewish cuisine, particularly during Passover. Renowned chefs like Ina Garten and Martha Stewart have put their own spin on this classic recipe, adding chocolate drizzles or almond toppings. For the best coconut macaroons, seek out bakeries in Italy, where the traditional method is still cherished. The key to perfect macaroons lies in achieving the ideal balance of moist, chewy coconut and a crisp exterior. Whether enjoyed as a sweet snack or a dessert, coconut macaroons continue to be a beloved treat for all ages.
30 min
12
150 calories
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