A while back I made coconut macaroons for the first time, using a very simple recipe. You can read my previous post here. Since then I have been looking at other various coconut macaroon 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 two ways and compare them.
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. Here is my modified recipe:
1/2 cup sugar
2 1/2 cups sweetened, shredded coconut
2 large egg whites
1 tsp vanilla extract
Directions: Set oven at 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
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.
Next, I tried using a condensed milk recipe. I used a recipe submitted by Fratcook on allrecipes.com. 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
oven to 350 degrees F (175 degrees C). Line cookie sheets with
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 for the first time using condensed milk, it was so easy, i thought that it was almost like cheating. I thought that perhaps a more complicated recipe was 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.