Our Coconut-Macadamia Macaroons are perfect for sharing during the holidays. Pictured with Black Currant–Cabernet Mascarpone Tartlets.
Coconut-Macadamia Macaroons
Yield: 62
Ingredients
- Yield: 62
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) bag dried shredded unsweetened coconut*
- ¾ cup chopped macadamia nuts
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 large egg whites, at room temperature
- 2 tablespoons granulated sugar
- 2 (4-ounce) bars white baking chocolate, melted according to package directions
- Garnish: sparkling white sugar
Instructions
- Preheat oven to 325°.
- Line several rimmed baking sheets with parchment paper.
- In a large bowl, combine condensed milk, coconut, macadamia nuts, vanilla extract, and coconut extract, stirring well.
- In a medium mixing bowl, combine egg whites and granulated sugar. Beat at high speed with a mixer until stiff peaks form, 2 to 3 minutes. Fold beaten egg whites into condensed milk mixture. Let batter sit for 10 minutes.
- Using a levered 2-teaspoon scoop, drop batter 2 inches apart onto prepared baking sheets.
- Bake until macaroons are set and edges are light golden brown, 14 to 15 minutes. Remove to wire cooling racks, and let cool completely.
- Dip tops of cooled macaroons into melted white chocolate, if desired. Turn right side up, and return to cooling racks.
- Before chocolate sets, garnish with a sprinkle of sparkling white sugar, if desired.
- Store macaroons in an airtight container at room temperature for up to 5 days. Macaroons will soften and mellow with time.
Notes
*Using dried unsweetened coconut, such as Bob’s Red Mill, is important for the success of this recipe.
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