How to Make Coconut Macaroons
Exploring around Vientiane, Laos
July 20, 2012
Ananta Samakhom Throne Hall
July 30, 2012
Do you guys like coconut juice as much as I do? Coconut juice is really refreshing, especially when it is fresh picked from the tree! And here in Southeast Asia, there are tons of coconut trees! Today, we are going to use the meat of the coconut for one of my favorite desserts: Coconut Macaroons! They are really easy and simple to make. So, let's get started and here's what you need.
Ingredients:
- 14 ounces condensed milk
- 14 ounces sweetened shredded coconut
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Methods:
1. Preheat the oven to 325ºF. Combine the coconut, condensed milk, and vanilla extract in a large bowl.
2. Whip the egg whites and salt on high speed in the bowl with an electric mixer until it is medium-firm. Then, carefully fold the egg whites into the coconut mixture.
3. Drop the batter in a sheet pan with parchment paper using an ice cream scoop or 2 teaspoons. Then bake for 25 to 30 minutes, until golden brown.
4. Let it cool and serve!
