Condensed-milk coconut macaroons
Chewy coconut mounds held by condensed milk and whipped egg whites, with an optional dark chocolate base.
Prep20 min
Cook25 min
Rest25 min
Oven165°C
Servings26
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 395 g sweetened flaked coconut rounded
- 270 g sweetened condensed milk, about 7/8 US cup rounded
- 5 ml vanilla extract rounded
- 60 g egg whites, from 2 large eggs rounded
- 1.5 g fine salt rounded
- 115 g semi-sweet chocolate, optional, for dipping (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 165°C. Line two baking sheets with parchment.
- Mix the coconut, condensed milk and vanilla until evenly coated.
- Whip the egg whites with the salt to stiff peaks, then fold them gently but thoroughly into the coconut mixture.
- Scoop heaped tablespoons about 2.5 cm apart. Bake for 23 to 25 minutes, rotating the trays once, until the edges and tops are golden.
- Cool briefly on the trays, then transfer to a rack. If using chocolate, dip the cool bases in gently melted chocolate and chill for 10 minutes to set.
Notes
- This differs from the existing egg-white macaroon because condensed milk supplies most of the sweetness and chew.
- Coconut brands absorb liquid differently. The mixture should mound without a wet puddle forming around it.
- Use parchment, not wax paper. Store airtight for about 1 week or freeze undipped macaroons for up to 3 months.
- Contains egg and dairy. Verify every label when baking gluten-free.
Sources consulted
Sources consulted
From Christoph Mayer