I LOVE coconut. Coconut water, coconut milk, coconut in my overnight oats, coconut toppings on my fro-yo, etc. Therefore, it is more than expected that I would love coconut macaroons. The other night while I was watching the Barefoot Contessa on the Food Network, I was inspired by this ridiculously quick, easy, and simple recipe. It just so happened that I had all the ingredients in the fridge and in less than 30 minutes, I was enjoying these moist, dense, coconut delectables. Coconut macaroon, or popularly called congolais in France, are often served on Passover because they don’t contain flour in them! Although some recipes nowadays add cake flour to give the treats more of a soft cakey texture, I decided to keep it real simple. These were absolutely delicious and the only thing that could have made them better was if I had some dark chocolate I cook melt and dip them into to create a hard, chocolate shell…
Easy Coconut Macaroons
- 1 14-oz package of sweetened shredded coconut
- 14 oz condensed milk (sweetened)
- 1 1/4 tsp vanilla extract
- 2 large egg whites
- 1/8 tsp salt
- Preheat the oven to 325 degrees F.
- Line a baking sheet with well greased parchment paper or tin foil dusted with flour (to avoid the cookies sticking to the foil).
- In a large bowl, mix shredded coconut, condensed milk, and vanilla. Set aside.
- In a separate small bowl, crack your eggs and separate the egg whites from the egg yolk. Whip the egg whites and salt with an electrix mixer on high speed until they make firm peaks (you can save or dispose of the egg yolks).
- Fold the egg whites into the coconut mixture and and mix a spoon (not electric mixer).
- Onto a lined baking sheet, drop ~1 inch diameter scoops (or ~1 tbsp). Bake for ~25 minutes until they are golden brown.
- Remove from oven. Allow for them to cool.