American Macaroons - Coconut Macaroons

American Macaroons - Coconut Macaroons

Classic macaroons for coconut lovers

Recipe reference: Once Upon a Chef (website)

Difficulty: Easy
Time: 40 min

12 oz coconut flakes or 14 oz shredded coconut**
8 oz sweeten condense milk (not evaporated milk!)
2 large egg whites
few drops of vanilla extract
1 pinch salt
(optional: 4 oz dark chocolate)

**Normally, coconut macaroons are made with shredded coconut, but I found making with coconut flakes works too! You can actually feel coconut's tastiness as you break apart the flakes in your mouth. 

                                           1. Flakes                         2. Shredded                   3. Desiccated  

                                          1. Flakes                         2. Shredded                   3. Desiccated  



     1. Preheat oven 325 degree (F), place two oven racks near the center of oven. Line two baking sheets with parchment paper.

     2. In a medium bowl, mix together coconut flakes/shredded coconut, sweeten condensed milk and vanilla extract. Set aside.

                                I used coconut flakes

                               I used coconut flakes


     3. In another bowl, beat egg whites and salt until stiff peaks form.


     4. Use a rubber spatula to fold egg whites into the coconut mixture. 


     5. Using two spoons to scoop up the mixture and form the mixture into mounds on the baking sheets, space about 1 inch apart. Bake for about 25 minutes, until the tops are slightly golden and bottom edge are deeply golden. 


The cookies keep well in an airtight container at room temperature for about a week.



   6. In a microwave-safe bowl, melt the chocolate in microwave for 1 minutes, stopping and stirring at 30 seconds intervals, until chocolate is smooth and creamy.

   7. Dipped the bottom of macaroons in the chocolate, letting any excess drip back in the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. 

Don't know what to do with leftover egg yolks? Check out this blog: Egg Yolk Only Recipes Collection (posting soon)

Ever wonder why is there an American Macaroon and French Macarons? Well, American Macaroons and French Macarons are actually different type of desserts.

It's no typo: Macarons and Macaroons are entirely different things.

Macarons are French cookies made with almond and egg whites that are sandwiched around a cream-based filling. As you may already know, they come in many different colors and flavors. It can be either sweet and savory.

Macaroon is the American word for our version of a flourless egg-white-based cookie. Most often made with coconut, it can also include nuts or nut paste. They are often served for dessert at Passover celebrations, since they don’t contain flour. The same linguistic confusion doesn’t exist in France, where the coconut macaroon is called rocher à la noix de coco, or “coconut rocks.” 

----Source: Chowhound


What are your favorite egg white recipes? Leave a comment below and don't forget to share this post! I wish you best of luck and

Happy Cooking!

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