Martha Stewart’s Coconut Macaroons | Martha Bakes Recipes | Martha Stewart

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.

Break 3.5 egg whites into a bowl.

Add 2.5 cups of unsweetened coconut to the egg whites.

Add a pinch of salt to the mixture.

Add 1 teaspoon of vanilla extract.

Mix the ingredients until combined, ensuring the mixture is not too wet or too dry.

Prepare to use your hands to form the macaroons; have a bowl of water nearby for your hands.

Use a 2-tablespoon ice cream scoop to portion the mixture onto a piece of parchment paper.

Form the macaroons into a pyramidal shape with your hands, ensuring they are not too compressed.

Preheat the oven to 325 degrees Fahrenheit.

Bake the macaroons for 16 to 17 minutes until golden brown.

For chocolate macaroons, add 2/3 cups of unsweetened coconut and 4 large egg whites instead of the original quantities.

Add 1/2 cup of semi-sweet chocolate and 1/4 cup of cocoa powder for a richer chocolate macaroon.

Show the finished macaroons after baking, highlighting their moist and flaky texture.

Dip the point of each macaroon halfway in melted semi-sweet chocolate and let it harden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens