Recipe of Award-winning Easy and Delicious Coconut Macaroons
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Super Quick Homemade Easy and Delicious Coconut Macaroons. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Easy and Delicious Coconut Macaroons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy and Delicious Coconut Macaroons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Easy and Delicious Coconut Macaroons is 36 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Easy and Delicious Coconut Macaroons estimated approx 40 mins.
To get started with this particular recipe, we have to first prepare a few components. You can have Easy and Delicious Coconut Macaroons using 6 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Easy and Delicious Coconut Macaroons:
- 1 can (14 oz) sweetened condensed milk
- 1 pkg (14 oz) shredded coconut
- 2 (60 g) egg whites
- 3 tbs (42 g) rice, corn or all-purpose flour
- 1 tsp (5 mL) vanilla
- 1/4 tsp (1.25 g) salt
Instructions to make Easy and Delicious Coconut Macaroons
- Preheat oven to 350F (180C.)
- In a large bowl, add coconut flakes and toss them with the rice flour. (Any type of flour may be used as a substitute in equal amounts. Rice is the traditional flour used.)
- Stir in sweetened condensed milk and vanilla. Sit aside.
- In a separate bowl, beat egg whites and salt until medium peaks form. Fold into the coconut mixture.
- On a well-greased, non-stick or parchment lined cookie sheet, drop heaping tablespoons of batter 1/2" (1.25cm) apart.
- Bake 15-20 or until golden brown. Leave on baking sheet 5 minutes before moving to a cooling rack.
- Store in an airtight container. These are best the same day.
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