These coconut macaroons are a perfect treat for Easter or anytime! Add a little fun to them by using food coloring to make them suit any occasion.
There are very few ingredients and just one really important detail involved in making coconut macaroons. This recipe is from Dad's friend Drew, from Drew in the Moment.
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Let's make macaroons
Preheat an oven to 325 degrees and then add 2.5 cups of sweetened coconut and 1 can of condensed milk to a large bowl. At this point, you can add any food coloring you want to change the color.
Make them pink and yellow for Easter or even orange and black for Halloween. Then add in a pinch of salt and one teaspoon of vanilla extract. Now it is time to get to work on the egg whites.
It's all about the egg whites
To make a proper coconut macaroon you need to nail the egg whites. This is almost impossible to do without a stand mixer. It can be done, but you would be dog tired by the time you got them to this consistency.
These fluffy egg whites are what give the macaroons their body and texture. It is very important that you start with room temperature egg whites. This recipe calls for 2 egg whites.
If they are too cold they won't whip up nicely. It takes about 7-10 minutes on high in the mixer to get to this.
Ok I whipped them, now what?
Now is where you need to know how to "fold". Dad is not talking about shirts here. Folding in baking means to gently mix two items of different consistency without being too rough and breaking it down.
In thins case you don't want to ruin all the fluffiness of the egg whites by being too rough in stirring them into the coconut mix. You need to use a rubber spatula and basically lift one item up on top of the other without pressing down or going too fast to break the egg whites.
Gentle is better here. Watch the video if you are unsure how to do this.
Time to scoop
Using an ice cream scooper helps keep your macaroons an even size. Even sizes are important when you want things to all cook evenly, like in Dad's Italian Meatball recipe.
Scoop them out on to two baking sheets that are lined with parchment paper or silicone baking mats. These don't spread out too much so just make sure you space them apart evenly.
Bake them for 18-22 minutes, making sure they have nice brown bits on the edges and ENJOY!
Easy Coconut Macaroons Recipe - Easter Colored!
Equipment
- Bowl
- 2 Sheet Pans
- Parchment Paper or Slicone Baking Matt
- Ice Cream Scoop
- Electric Stand Mixer
- Oven
Ingredients
- 2.5 Cup Sweetened coconut
- 2 Egg whites Room temperature
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 Can Sweetened condensed milk
- Food coloring Optional
Instructions
- Preheat oven to 325 degrees.
- Add the sweetened coconut & condensed milk to the bowl. At this point, you can add any food coloring you want to change the color. Mix it well until it is all incorporated.
- Now add the salt and vanilla extract and mix well.
- Put your egg whites in the stand mixer with the whisk attachment and beat on high for 6-8 minutes until they fluff up.
- Fold the egg whites into the bowl with the other ingredients. If you do not know how to fold refer to the video in this post.
- Once everything is nicely combined use your ice cream scoop to scoop out the macaroon onto 2 baking sheets that are lined with parchment paper or silicone baking mats. Make sure they are 2 inches or so apart. This should make 16 in total.
- Cook in a 325-degree oven for 18-22 minutes. Check them at 18 and if they are begining to brown on the edges and top they should be done.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!How to get perfect rice in an instant pot
Lots of people struggle with getting rice right in the instant pot. Dad has a fool-proof method that has never failed him, check it out here.
This recipe is courtesy of Drew in the Moment
Go check out Drew's youtube channel for more great content!
Drew In The Moment's Youtube Channel
