How to make Coconut Macaroons - Recipe by Laura Vitale - Laura in the Kitchen Episode 77

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar, while evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be more economical.

Preheat the oven to 325°F (163°C).

Line a baking sheet with parchment paper.

In a clean bowl, add 2 egg whites and beat on high until they start to fluff up.

Add cream of tartar and salt to the egg whites while whipping until stiff peaks form.

In a separate bowl, combine 14 oz of sweetened shredded coconut, 1 can of sweetened condensed milk, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract.

Mix the coconut mixture until well combined and sticky.

Fold half of the whipped egg whites into the coconut mixture carefully to avoid deflating them.

Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them apart slightly.

Bake in the oven for 25 to 30 minutes until golden brown on the outside and chewy on the inside.

Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens