Teresa's Recipes
Coconut Macarons
Indulge in the delightful taste of these sweet and chewy coconut macarons, a classic treat that has roots in French patisserie and a tropical twist! With their golden brown exterior and tender, moist center, these little morsels are perfect for any occasion—whether it's a festive celebration, an afternoon tea, or a simple dessert to satisfy your sweet tooth. Each bite is a burst of coconut goodness that transports you to a sun-kissed paradise.
Ingredients
- 2 large Egg whites
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Sweetened condensed milk
- 3 cups, unsweetened Shredded coconut
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 150
- Fat: 5g
- Carbs: 23g
- Protein: 2g
- Sodium: 150mg
- Sugar: 15g
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.
- In a separate clean bowl, beat the egg whites and salt using an electric mixer on medium speed until they form stiff peaks, about 3-5 minutes.
- Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites.
- Using a tablespoon or a cookie scoop, drop heaping spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15 to 20 minutes, or until the macarons are golden brown on the edges and lightly toasted on top.
- Once baked, let the macarons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips
- For an extra touch of flavor, consider adding a pinch of almond extract or lime zest to the coconut mixture.
- You can dip the cooled macarons in melted dark or white chocolate for a decadent finish.
- These macarons can be stored in an airtight container at room temperature for up to a week.