I’m a sucker for those big, beautiful, perfectly mounded coconut macaroons that you find in fancy bakeries (extra points if they’re dipped in chocolate!). I’ve tried making coconut macaroons before, but I ended up with flat, sticky things that tasted pretty good, but did not live up to my vision of a perfect macaroon.
I think I discovered the secret: ditch the sweetened condensed milk. This recipe, from Baker’s, uses egg whites instead and it produces macaroons that are similar to those bakery beauties that I covet. Click here to see the original recipe.
Like most things, coconut becomes glorious when it’s toasted, so I pop the macaroons under the broiler for a few minutes after they are finished baking, to give them a tasty, toasted exterior.
Ingredients
1 14-ounce package flaked coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
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1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Preheat the oven to 325 degrees and line baking sheets with parchment paper (or you can grease and flour them instead).
Combine the coconut, sugar, flour and salt in large bowl. Stir in egg whites, vanilla extract and almond extract until well blended.
Drop coconut mixture into mounds, 2 inches apart, on prepared baking sheets. I like my macaroons big and tall, so before I put them in the oven, I’ll reshape them using my fingers (it helps if you wet your fingers first) to make sure they hold their shape.
Bake for 20 minutes or until the bottom edges are golden brown. Turn on the broiler and crack open the oven door. Broil for a minute or two, or until the macaroons are light brown on top. Watch carefully because they will burn easily.
Remove from the oven, move to a wire rack and let cool completely. Store in tightly covered container at room temperature up to 1 week.
