This is probably the easiest coconut macaroon recipe you’ve ever seen, you will only need four ingredients, coconut, condensed milk, egg whites and white sugar!
This cookie got popular among the jewish population. Passover is a major jewish holiday where no leavened products are eaten. This cookie is leavened with egg whites making it a perfect alternative for this celebration.
For this recipe, we are using unsweetened shredded coconut, this type of coconut is perfect to absorb other flavors and to create the consistency of this cookie. We then add the condensed milk to create the perfect base for this sweet treat.
The main star of this recipe is the French meringue, this preparation is included in a great number of desserts like moussed, soufflés, cheesecakes, cakes and a different kind of macaroon, the French macaroon made with almond flour.
French meringue is relatively easy to make but it has some few tricks to make it perfect. The first one is to beat the egg whites until soft picks before adding the sugar. This is to create enough structure in the preparation so it can handle the addition of the sugar.
Add the sugar gradually, this is an important step to avoid ending with a grainy meringue. Don’t add the sugar all at once, this is probably the easiest mistake to make, we all have been through this, don’t worry.
Finally, do not overwhip the meringue, once you have firm peaks, stop. Rub a small part if the meringue between your fingers to make sure all the sugar has dissolved.
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25 to 30 Coconut Macaroons
- 300 g Unsweetened Shredded Coconut (10.5 oz)
- 300 g Condensed Milk (10.5 oz)
- 3 Egg Whites
- 50 g White Sugar (1.7 oz)
- 100 g Chocolate
- 100 g Dulce de Leche
- Edible Flowers
- Preheat the oven at 150°C (302°F)
- Mix the coconut with the condensed milk. If the shredded coconut you bought is too big, or if you want a smooth texture, blend it or put it in a food processor until the size is smaller.
- Make the French meringue, put the egg whites in a bowl. For this you can use a electric mixer or a whisk. It will take longer with a whisk but is completely doable.
- Beat the eggs at medium speed until soft peak, then add the sugar slowly, beat until firm peaks.
- Mix the French meringue with the coconut mixture until well combined.
- Make balls of 20g (0.7 oz) with the mixture and put them over a silpat or parchment paper.
- Press them a little bit to create a cookie shape. If you want them to be in a ball shape leave them like that.
- Bake for 12 to 15 minutes at 150°C (302°F) until slightly golden brown, let them cool and decorate with melted chocolate.
- Eat! These coconut macaroons are perfect with Dulce de Leche.
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