How to Make Coconut Macaroons! | Bake Along w/ Anna Olson

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a similar texture with less sweetness.

chocolate (for dipping)

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers a richer flavor with less sugar.

In a pot, combine granulated sugar and 4 large egg whites (120 g).

Whisk together before turning on the heat to prevent raw egg whites from cooking.

Add a small amount of flour (or brown rice flour or cocoa powder) to the mixture and whisk.

Turn the heat on low to start melting the sugar, stirring constantly.

After about 3 minutes, increase the heat to medium-high and continue cooking, stirring constantly until bubbles break the surface and the batter pulls away from the bottom of the pot.

Add vanilla extract, almond extract, and a pinch of salt to the mixture and stir.

Transfer the macaroon base to a heatproof dish and let it cool for about an hour at room temperature.

Chill the batter in the fridge for 2 hours before scooping.

Preheat the oven to 300°F (149°C).

Line baking trays with parchment paper.

Scoop tablespoon-sized portions of the batter onto the prepared baking trays, leaving space between each scoop.

Bake for 20-30 minutes until lightly browned at the edges, checking for doneness based on your oven type.

Let the macaroons cool on the tray before transferring them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens