Zesty, sweet, and irresistibly chewy, these Filipino-style coconut macaroons are a delightful treat that brings a taste of the tropics to your kitchen. Perfect for those who love a bit of texture and a whole lot of flavor in their desserts.
Why This Recipe Works
- The combination of sweetened condensed milk and coconut creates a rich, moist texture that’s hard to resist.
- Baking at a precise temperature ensures the macaroons are golden on the outside while remaining soft and chewy inside.
- Using parchment paper prevents sticking, making cleanup a breeze.
- This recipe is incredibly versatile, allowing for numerous variations to suit any taste.
- It’s a no-fuss recipe that yields impressive results, perfect for both beginners and seasoned bakers.
Ingredients
- 3 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp salt
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Instructions
Preheat and Prepare
Preheat your oven to 325°F and line a baking sheet with parchment paper. This ensures your macaroons won’t stick and makes for easy cleanup. Tip: For extra non-stick insurance, you can lightly grease the parchment paper.
Mix the Ingredients
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until everything is well mixed. The mixture should be sticky but hold together when pressed.
Whip the Egg Whites
In a separate bowl, use an electric mixer to whip the egg whites until stiff peaks form. This will give your macaroons a light, airy texture. Gently fold the whipped egg whites into the coconut mixture until just combined.
Form the Macaroons
Using a tablespoon or a small ice cream scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your fingers slightly to prevent the mixture from sticking as you shape the macaroons.
Bake to Perfection
Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For an extra crispy exterior, you can broil the macaroons for the last 1-2 minutes of baking, but watch them closely to prevent burning. If you prefer a moister macaroon, reduce the baking time by a few minutes. Storing them in an airtight container will keep them fresh for up to a week. For a festive touch, dip the cooled macaroons in melted chocolate and let them set before serving.
Recipe Variations
- Add a teaspoon of almond extract for a nutty flavor.
- Mix in a half cup of chopped nuts or dried fruit for added texture.
- For a chocolate version, stir in a quarter cup of cocoa powder into the coconut mixture.
- Top each macaroon with a maraschino cherry before baking for a retro vibe.
- Use unsweetened coconut and adjust the sweetness to your liking for a less sugary option.
Frequently Asked Questions
Can I use unsweetened coconut?
Yes, you can use unsweetened coconut, but you may want to add a bit more sweetened condensed milk or a tablespoon of sugar to the mixture to compensate for the lack of sweetness in the coconut.
Why did my macaroons spread too much?
If your macaroons spread too much, it might be because the egg whites weren’t whipped enough or the mixture was too wet. Make sure to whip the egg whites to stiff peaks and that your coconut isn’t overly moist.
Can I make these without egg whites?
While egg whites help give the macaroons their light texture, you can try substituting them with aquafaba (the liquid from a can of chickpeas) for a vegan version. Whip it just like egg whites and use the same quantity.
Summary
These Filipino coconut macaroons are a simple yet delicious treat that combines the tropical flavor of coconut with the sweet richness of condensed milk. Easy to make and endlessly customizable, they’re sure to become a favorite in your dessert repertoire.