COCONUT MACAROONS WITH CONDENSED MILK RECIPES

COCONUT MACAROONS III RECIPE | ALLRECIPES

Coconut Macaroons III Recipe | Allrecipes image

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Provided by Kristil Kimbro Lyle

Categories Macaroons

Total Time 25 minutes

Prep Time 10 minutes

Yield 1 dozen

Number Of Ingredients 5

Ingredients

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Nutrition Facts : Calories 286.9 calories, CarbohydrateContent 40.7 g, CholesterolContent 11.1 mg, FatContent 12.4 g, FiberContent 3.5 g, ProteinContent 4.4 g, SaturatedFatContent 10.8 g, SodiumContent 186.8 mg, SugarContent 30.3 g

COCONUT MACAROONS RECIPE | INA GARTEN | FOOD NETWORK

Coconut Macaroons Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 20 to 22 cookies

Number Of Ingredients 5

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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