These five ingredient dessert recipes make the most delicious, chewy coconut macaroons. You’ll love how simple they are to prepare and how quickly you can enjoy a sweet treat. This recipe is perfect for satisfying your dessert cravings without a lot of fuss.
Key Ingredients & Substitutions:
- Sweetened Shredded Coconut: Don’t use unsweetened; the sweetness is crucial.
- Sweetened Condensed Milk: This binds everything and provides moisture. No substitutions here.
- Egg Whites: Provide structure and lightness. Use fresh egg whites.
- Vanilla Extract: Enhances the flavor. Almond extract can be a fun alternative.
- Salt: Balances the sweetness.
Ingredients:
- 4 cups (about 14 ounces) sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 20-24 macaroons
- Tools Needed: Large mixing bowl, baking sheets, parchment paper, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper to prevent sticking. This makes cleanup easy.
2. Combine the Coconut Mixture
In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir these ingredients thoroughly until the coconut is evenly coated. Ensure everything is well mixed for the best texture.
3. Whip the Egg Whites
In a separate clean bowl, use an electric mixer or whisk to beat the egg whites until they form soft peaks. They should be light and airy. This step helps create a light and chewy macaroon.
4. Fold in the Egg Whites
Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites too much. Continue folding until just combined.
5. Form and Bake the Macaroons
Drop rounded tablespoons of the mixture onto your prepared baking sheets, leaving about an inch between each macaroon. Bake for 20-25 minutes, or until the edges are golden brown. Let them cool completely on the baking sheet before moving.
Variation Ideas:
- Chocolate Dipped: Melt some chocolate chips and dip the cooled macaroons for an extra treat.
- Citrus Zest: Add 1 teaspoon of lemon or orange zest to the coconut mixture for a bright flavor.
- Almond Flavor: Substitute vanilla extract with almond extract for a different aroma.
Storage Instructions:
Store your cooled coconut macaroons in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months; thaw at room temperature before serving. They maintain their delicious chewiness best when properly sealed.
Frequently Asked Questions (FAQ):
Q: Can I use unsweetened coconut?
A: No, this recipe relies on sweetened shredded coconut for its flavor and moisture balance.
Q: Why are my macaroons flat?
A: This usually happens if your egg whites weren’t whipped to soft peaks, or if you overmixed them when folding.
Q: Can I make these ahead of time?
A: Yes, you can prepare the mixture the night before and refrigerate it. Just bring it to room temperature before baking.
Q: How do I know when they are done baking?
A: The macaroons should be golden brown around the edges and lightly toasted on top.
Q: What if I don’t have an electric mixer for the egg whites?
A: You can use a whisk, but it will take longer and require more effort to achieve soft peaks.
Q: Are these macaroons gluten-free?
A: Yes, these coconut macaroons are naturally gluten-free, making them a great option for five ingredient dessert recipes.