Jennifer’s Somewhat Famous Coconut Macaroons- The candy-cookie!


I’ve always preferred a soft, chewy macaroon to a crunchy, floury one. I worked on this recipe for a long time until I had the perfect pillowy, crispy, and chewy macaroon. I love this recipe because I can make 3 dozen cookies in one batch! Don’t adulterate these with chocolate.

Cooking  Time

12-17 minutes. Check the cookies at 10 minutes and monitor each minute until they are a golden brown.

Preparation Time

5 minutes

Servings

30-36 cookies depending upon the size balls you make

Equipment

  • medium-large mixing bowl
  • small mixing bowl
  • whisk or fork
  • spatula or large spoon for stirring
  • baking sheet
  • parchment paper OR silicone baking pad OR vegetable cooking spray

Ingredients

  • 1 bag sweetened coconut flakes (usually one bag is 5.5 cups)
  • 2/3 cup all-purpose flour
  • 1 14-ounce can condensed milk
  • 1/2 teaspoon salt
  • 1 Tablespoon vanilla
  • 2 egg whites

Directions

  1. Preheat oven to 350 degrees F
  2. Pour coconut into large mixing bowl
  3. Add flour
  4. Using hands, coat all the coconut with flour and break up any clumps of coconut
  5. Pour the contents of the entire can of condensed milk into the coconut/flour mixture
  6. Stir with spatula or spoon to coat all the coconut mixture. The batter will be very thick and sticky.
  7. In small mixing bowl, and using either your whisk or a fork, whip the egg white until it is frothy and turns whitish in color. Do not use an electric mixer or milk frother or anything like that. This should be done by hand, and it takes only 30 seconds of intense whipping to get it to this consistency.
  8. Add salt and vanilla to the egg white.
  9. Pour the egg white mixture into the coconut mixture and mix it in thoroughly. I know that there isn’t a lot of egg white to go around, but it is plenty. Mix well. (BY HAND)
  10. Use a spoon to scoop up golf-ball amounts of dough and place the balls onto the baking sheet that is either sprayed with nonstick cooking spray or lined in parchment or covered with a silicone baking mat
  11. The dough will be extremely sticky and a bit tough to work with. You don’t need the dough to be rolled up into tight balls. In fact, you want little bits of coconut to stick out, because it will brown and form lovely crispy bits on your cookie.
  12. These cookies will not spread out, so you can put them quite close together.
  13. Bake for about 12 minutes. This can really depend upon the size balls you made. I have had to bake mine for up to 17 minutes before. Sometimes the oven temperature is inconsistent and sometimes you make larger balls than you intend! You want the outside to be a golden brown. But watch out- this is a very sweet cookie, and sugar burns very easily.
  14. Very Important: Only give these cookies a minute or two to cool before you scoop them off the baking sheet and onto a cooling rack or a plate. These cookies will stick, even with cooking spray or a nonstick baking sheet!

 

 

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