Coconut Macaroons Two Ways
I’m showing you how to make macaroons two ways so you can pick your favorite. One is made with egg whites, and the other is made with condensed milk. I definitely have a favorite version after trying out both.
A while back, I made coconut macaroons for the first time using a very simple recipe. Since then, I have been looking at other various recipes.
A lot of the recipes call for egg whites. I was curious how a recipe with egg whites would work compared to using condensed milk. So, I decided to make coconut macaroons with condensed milk and another batch with egg white and compare them.
Egg White Macaroons
For the egg whites recipe, I chose one posted by use real butter, which I believe she got from Martha Stewart’s Cookies.
I had to make some adjustments. In the original recipe, she made a chocolate glaze for the macaroons. I think the macaroons are sweet enough on their own, so I didn’t make the chocolate glaze. Also, the recipe calls for unsweetened coconut flakes, which I have been looking for but unable to find. So, I used sweetened coconut flakes and cut down on the sugar.
Like other recipes, you don’t need a lot of ingredients:
- 1/2 cup sugar
- 2 1/2 cups sweetened, shredded coconut
- 2 large egg whites
- 1 tsp vanilla extract
- Pinch salt
Set oven to 325°F. Set parchment paper on a large baking sheet. Mix all ingredients together by hand in a large bowl. Wash hands off. Dip hands in cold water and shake off excess.
Shape a mound or ball from 1-2 tablespoons of dough and set it on parchment paper with an inch of spacing between each cookie.
Bake 16-17 minutes, rotating the baking sheet after 8 minutes, until golden brown. Cool on a wire rack.
Conclusions: The batter was a bit loose. When it baked, it came out a pretty golden brown. However, there also pooled a gooey later at the bottom. I think it was from the egg whites. The gooey layer at the bottom didn’t taste like much.
The macaroons were easy to remove from the parchment paper. The macaroon wasn’t as chewy as I would have liked. It was very loose. I love the pretty golden brown, though.
Coconut Macaroons with Condensed Milk
Next, I tried using a condensed milk recipe. I used a recipe from All Recipes. I followed the recipe exactly.
- 2/3 cup all-purpose flour
- 5 1/2 cups flaked coconut
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended.
Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven until coconut is toasted.
Conclusions: This recipe was a lot easier. No need to separate egg whites. Just combine a couple of ingredients, and you’re done. Also, the condensed milk and flour acted as a good binding agent. This macaroon was a lot more compact and created a chewier macaroon.
When I originally first made my macaroons with condensed milk, it was so easy I thought that it was almost like cheating. I thought that perhaps a more complicated recipe would create a better macaroon and that the condensed milk version was just a “quick fix” for someone really craving macaroons. But both recipes yield similar results, and in fact, I preferred the dough of the condensed milk version.
More Coconut Recipes
Coconut Macaroons Two Ways
Ingredients
Egg Whites Version
- 1/2 cup sugar
- 2 1/2 cups sweetened, shredded coconut
- 2 large egg whites
- 1 tsp vanilla extract
- pinch salt
Condensed Milk Version
- 2/3 cup all-purpose flour
- 5 1/2 cups flaked coconut
- 1/4 tsp salt
- 1 14-oz can sweetened condensed milk
- 2 tsp vanilla extract
Instructions
Egg Whites Version Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper. Mix all of the ingredients for method 1 together by hand in a large bowl. Wash hands off.
- Dip hands in cold water and shake off excess. Shape a mound or ball from 1-2 tablespoons of dough and set on parchment paper with an inch of spacing between each cookie.
- Bake 16-17 minutes, rotating the baking sheet after 8 minutes, until golden brown. Cool on a wire rack. Makes approximately 18 macaroons.
Condensed Milk Version Instructions
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended.
- Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. Makes approximately 12 macaroons.
Notes
- Egg white recipe adapted from Use Real Butter
- Condensed milk recipe source: All Recipes
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What a waste of time and food! I made 2 dozens with 5 cups of coconut, but I can not taste them because everyone of them got stuck on the paper! there is no way to remove it from the bottom of the cookie, so i’ll have to throw it away. Next time i’ll try aluminum foil instead. They look good though.
Hmm, I think aluminum foil would stick. Are you sure you used parchment paper? I haven’t had any problems with them sticking to parchment paper. The reason I ask is I once used waxed paper back when I first started baking. I thought waxed paper and parchment were the same thing. But they are definitely not. They stuck to the wax paper like crazy, but when I switched to parchment paper, it was fine.
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That sweetened condensed milk recipe is just fantastic! It’s my go to recipe whenever I’m in the mood for macaroons. My friends love it too!
I love the condensed milk recipe too. So easy to put together!
Thanks for the information!
Kirby, you said that you cannot find unsweetened coconut. I found some at Midwest Northern Nut Co in Minneapolis, MN. Their phone number is 612-781-6596. It is a wholesale nut company but open to the public. I use coconut for candy I make for the holidays so I bought the smallest amount I could – 5 lbs for $11.00. It is a huge amount..i have put it in the freezer and figure it will last me for the rest of my life!
I’m not sure if it would make a difference. I’ve seen the whipping eggs recipes as well, but people who commented on this egg white recipe said whipping wasn’t necessary.
Actually, a lot of recipes I’ve seen call for whipping the eggs into a meringue. I wonder if the foaminess adds structure which prevents the gooey pooling you experienced.