Coconut Macaroons... 2 Ways | More Sweets Please

Coconut Macaroons… 2 Ways

Some desserts surprise me. While I have always had a deep and meaningful affection for macaroons, I understand that not everyone likes the same things that I do. (Case in point- licorice allsorts. You either love them- like me- or hate them with a venomous, candy-licorice-coated passion.) So I am pleasantly surprised when macaroons go like hotcakes- I’m pleased that others like what I like, and pleased that others like a dessert that’s so wonderfully easy to make. Double win.

I have been making a simple macaroon classic forever, which just happens to be gluten-free (for those of you who care)… and it’s Recipe #1 below. I also added an egg white version- Recipe #2- which just happens to be dairy-free (for the even smaller amount of you who care). FYI- when The Husband (a.k.a. kitchen guinea pig) was forced to choose his preference in a blind macaroon tasting event, he chose the classic (Recipe #1). Sweetened condensed milk is hard to compete with, Mr. and Mrs. Egg White.

RECIPE # 1: Gluten-free version… makes about 35 – 40

1 can sweetened condensed milk (14 oz)

2 teaspoons vanilla

1 teaspoon almond extract (optional)

10 cups Angel Flake coconut (or sweetened shredded) (equal to 2 of the 4 oz. bags)
1. Preheat oven to 325° and line two baking sheets with parchment paper. (If using tin foil, be sure to grease well or use non-stick spray.)
2. In a large bowl, pour half the sweetened condensed milk in and add half of the vanilla and half of the almond extract, stirring until well combined. Mix the other half of the vanilla and almond extracts in the can with the remaining condensed milk, stirring until well combined.
3. Add half of the coconut to the bowl, then pour the remaining condensed milk mixture overtop, then remaining coconut. Stir until combined, and scoop tablespoon size cookies onto prepared cookie sheets.
4. Bake for 10 – 12 minutes (until golden on tops and bottoms) and cool on racks. Store and devour at room temperature.
RECIPE #2: Dairy free version… makes about 20

3 cups Angel Flake coconut

2/3 cup sugar

4 tablespoons all-purpose flour

1/4 teaspoon salt

4 egg whites

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)
1. Preheat oven to 325° and line two baking sheets with parchment paper. (If using tin foil, be sure to grease well or use non-stick spray.)
2. In a large bowl, stir together coconut, sugar, flour and salt.
3. In a small bowl, lightly beat egg whites with a fork and add vanilla and almond extracts. Pour into coconut mixture and stir until well combined. Scoop tablespoon size cookies onto prepared cookie sheets.
4. Bake for 18 – 20 minutes (until golden on tops and bottoms) and cool on racks. Store and devour at room temperature.
Tips:
- Fluff up the coconut before adding it to your bowl. It tends to clump together in the bag, and it will make your job of stirring a lot easier if you break it up first. (I am a big fan of Angel Flake coconut, let me tell you. In the absense of this flaked kind, you can use shredded coconut. Don’t go near the dried & unsweetened dessicated coconut for these recipes.)
- Why so many steps in Recipe #1? I am usually a fan of less steps, not more… so trust me when I say that you’ll want to mix your vanilla and almond extracts into the condensed milk first- rather than sprinkling on the coconut in the bowl. Picture it- some flakes drown in vanilla or almond glory, and some have to go woefully without flavor (because you’ll never be able to stir the stuff around to evenly coat each blessed flake- unless it’s mixed with the milk). By layering the coconut and condensed milk mixture, well that one’s obvious- it just makes it easier to stir.
- Dry or moist? It’s the age-old debate- do you like your cookies crispy or chewy? As a rule, macaroons should be chewier than crispy, and these recipes reflect a significant amount of chew factor. If you prefer cookies on the drier side, you can add more coconut or bake a little longer. Your call.
- Chocoholic? Easy fix, addict: omit the almond extract, and either toss in a cup of chocolate chips (mini ones work well in these recipes, since the large chips have the potential to overwhelm– which might be what you’re looking to do, I suppose), or melt 3 ounces of semi-sweet chocolate in a microwaveable bowl (stirring often) and stir into the batter. Another idea: dip the bums of the cookies in a few ounces of melted chocolate, drying on a piece of parchment or wax paper. (Yes, you could make macaroons with chocolate chips and melted chocolate in the batter and bums dipped in melted chocolate. You’d be officially diagnosed with Chocoholism. More power to you.)
- Another way to use this “batter”… incorporate into the Cocodamia Nut White Chocolate Bars. Nice.
Click Here to PRINT This Recipe Now!
Related Recipes & Posts:
March 21st, 2012 | More Sweets Please | No Comments | Tags: Coconut, Cookies, Dairy-Free, Gluten-Free