These macaroons are not only beautiful but also really delicious, the inside is soft and chewy and the outside has some deliciously crunchy caramelized edges. It’s a heavenly combination of textures which, combined with the buttery condensed milk and the sweet and salty coconut, makes for a memorable cookie.
They not only make the perfect Mother’s day dessert for the Mamma bird in your life, but they are also perfectly in theme for a baby shower or Easter dessert. In fact, these cookies have met with rave reviews everywhere I have ever brought them. In addition to being pretty and delicious, macaroons are also so easy to make, requiring only a few ingredients and almost no prep time.
Leah’s Ingredient Snobbery for this Dish
I’m picky about ingredients and I definitely have my favorite brands…
Coconut- for this recipe I am very loyal to the Baker’s brand of coconut because I find it far superior to any other brand.
Condensed Milk- I used Carnation Organic Condensed Milk, because I try to buy organic dairy where I can,
Vanilla- for the cookies I used Nielsen Massey Madagascar Vanilla which I use for every recipe that includes vanilla.
Jordan Almonds- Last, for the all blue Jordan Almonds, I looked around at local places and finally found them here on Amazon.
Kitchen tools
I used my Kitchen Aid Artisan stand mixer to mix these cookies . And I have to tell you, I’m having a special little moment here as I type this.. I went to get the link to the mixer and just realized that for the first time since 2002 when I registered for this mixer for my wedding shower, my color, Lavender, is being produced!! Clearly it doesn’t take much to get me excited because I truly am. I’ve always loved this color and now when people ask me about it on Instagram I don’t have to say its discontinued and put a frowny face, I can refer them to my blog and tell them to click here! I can also tell them that the cookies taste better when they are made in a lavender mixer. Sure, that would be a blatant lie, but I can say it.
Hope you try and enjoy the cookies!
leah
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Servings |
cookies
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- 14 ounces Sweetened Shredded Coconut
- 14 ounces Sweetened Condensed Milk
- 1 tsp Pure Vanille Extract
- 2 extra large Egg Whites at Room Temperature
- 1/2 tsp Kosher Salt
- 48 each Jordan Almonds
Ingredients
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- Pre measure all ingredients
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl with a rubber spatula.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
- Carefully fold the egg whites into the coconut mixture with your spatula. Drop the batter onto sheet pans lined with parchment paper using a teaspoon. Mine took about two teaspoons full to make the nest in the correct proportion to the eggs .
- Bake for 25 to 30 minutes, until golden brown. Cool and serve
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