Coconut Macaroons

Yield 20 Macaroons


  • 2 large egg whites
  • 1 1/3 cup sugar
  • 1/3 cup condensed milk
  • Dash salt
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2 ½ cup coconut
  • ¼ cup flour


1. Preheat oven to 300°F. In a heavy saucepan stir together the egg whites, sugar, condensed milk, salt, vanilla, almond extract and coconut. Sift in flour and stir in mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes. Increase the heat to moderately high and cook the mixture, stirring constantly, for 3-5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan. Transfer the mixture to a bowl, let it cool slightly at room temperature, then chill completely to a cooling rack.

2. Drop heaping teaspoons of batter 2 inches apart onto greased or parchment-lined baking sheets and bake the macaroons on center rack of the oven for 20-25 minutes, or until they are pale golden. Transfer the macaroons to a cooling rack.

3. Macaroons will keep up to 10 days in an airtight container.





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