FARGO — These Perfect Coconut Macaroons are my special treat for you — no bag of Halloween tricks here, just one fantastic, elegant, delicious (and gluten-free) cookie. The best part is how simple they are: all you need are five baking staples and an electric mixer to set you on your way to coconut heaven.
These coconut macaroons are a signature in my cookie repertoire. Affectionately called Roonie Macs in my family (after my childhood nickname), I have been making them for nearly 30 years, long before I had any kind of savvy in the kitchen.
ADVERTISEMENT
Trust me when I say anyone can master this recipe, and I have learned a couple tricks over the years that I am happy to share.
Not to be confused with French macaron cookies, which are almond-based sandwich cookies, macaroons are mounds of baked coconut bound together with egg whites. The process involves whipping two egg whites into stiff peaks, which may seem intimidating but is relatively easy with an electric mixer (stand or handheld).
For this recipe, you will need one bag of shredded coconut, two egg whites, a touch of kosher salt, a splash of pure vanilla extract and one can of sweetened condensed milk.
The egg whites and salt are whipped together until stiff peaks form, which takes about 1½ to 2 minutes with my stand mixer. As the egg whites whip, the coconut, condensed milk and vanilla are combined in a separate bowl, and this is when my first trick comes into play.
For the first decade or so, whenever I made Roonie Macs, they would spread significantly around the cookie’s base and lose some of their mounded shape. They were still delicious and charming in appearance, but they were not the perfect mounds I had admired in photos and bakeries. Once, just after placing them in the oven, I realized I had left some condensed milk in the can. I worried about how the cookies would turn out, but to my surprise, they were perfect. No spreading or slumping whatsoever.
I now leave about an ounce of the condensed milk in the can whenever I make Roonie Macs, and they come out perfect every time.
My second trick is to use an ice cream scoop to drop the cookies onto the baking sheet. You could use two spoons for this step, but a scoop will form perfect mounds and ensure each cookie is the same size. I use a small scoop for cookies that are a tad bigger than bite size, but you can use whatever scoop size you desire.
ADVERTISEMENT
The macaroons bake for about 22 to 25 minutes until they are crisp and golden brown, and they can be stored in an airtight container for up to one week at room temperature or three months in the freezer.
Crispy on the outside with a delectably tender and chewy center, Roonie Macs are the perfect coconut treat for holidays, or any day. Enjoy.
Roonie Macs: The Perfect Coconut Macaroons
Makes: 2 dozen 2-inch cookies or 4+ dozen mini macs
Ingredients:
- 14 ounces shredded coconut
- 1 (scant) 14-ounce can sweetened condensed milk — remove 2 tablespoons and discard
- 1½ teaspoons pure vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
Directions:
Preheat oven to 325 degrees and position the oven racks in the top and bottom third of the oven. Line 2 baking sheets with parchment paper; set aside.
ADVERTISEMENT
Place the shredded coconut in a large bowl. Add the sweetened condensed milk, using most, but not all of it — leave about 1 ounce in the can and discard (the macaroons will spread and lose their shape if you use the entire can).
Add the vanilla and use a rubber spatula or wooden spoon to stir the mixture until well combined.
Place the egg whites and salt in a large bowl. Use an electric mixer with the whisk attachment to whip the egg whites and salt on high speed, until they form firm peaks, about 1½ to 2 minutes. Gently fold the egg whites into the coconut mixture until well blended.
Use a scoop or two spoons to drop the cookies onto the prepared baking sheets (I use a 1-inch scoop for mini macaroons and a 1½-inch or 2-inch scoop for larger cookies). Place the baking sheets in the oven and bake for 15 minutes, then rotate the trays and continue baking until the macaroons are golden brown and crispy on top, about 8 to 10 more minutes.
Remove from the oven and transfer the cookies with the parchment paper to a wire cooling rack. Let cool for 10 minutes before lifting off the parchment paper. Discard the parchment paper and place the cookies on the wire rack to cool completely.
To store: Coconut macaroons can be stored in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
The Trust Project
