Coconut Macaroons Without Condensed Milk
These sweeties are everything you want from coconut macaroons. And the best thing is that you can make them without sweetened condensed milk like other recipes usually call for.
Servings: 16 cookies
Equipment
- Handheld mixer
- Parchment paper
- Baking trays
- Tablespoons/ teaspoons
Ingredients
- 2 large egg white.
- 6 tablespoons caster sugar.
- 3 tablespoons ground almonds.
- A pinch of salt.
- 1 teaspoon vanilla extract.
- 3 cups desiccated coconut.
Instructions
- Preheat the oven to 170℃/ 338℉ at gas mark 3.
- Line a few baking sheets with parchment paper/ greaseproof paper.
- Beat the egg whites in a mixing bowl until soft peaks are formed. You can use a handheld mixer or a standing mixer.
- Then add the sugar one teaspoon at a time while you keep whisking. The mixture will turn glossy white with firmed peaks.
- Fold in the ground almonds, desiccated coconut, and vanilla extract to the egg whites. You want to work quickly here and do not overbeat.
- Spoon the mixture and shape it into a small ball. Place the coconut ball on the baking sheet. Try to make it slightly domed.
- Bake for about 20 minutes until the macaroons look golden.
Notes
- You can omit ground almonds if you want to make your macaroons nut free. Just replace the required amount with desiccated coconut.
- If you want to, you can skip the vanilla extract and salt as well.
Nutrition
Serving: 1g | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 71mg | Fiber: 2g | Sugar: 12g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.