Coconut-Macadamia Macaroons

Coconut-Macadamia Macaroons
Black Currant–Cabernet Mascarpone Tartlets (lower left), Coconut-Macadamia Macaroons (lower right)

Our Coconut-Macadamia Macaroons are perfect for sharing during the holidays. Pictured with Black Currant–Cabernet Mascarpone Tartlets.

Coconut-Macadamia Macaroons
Yield: 62
  • Yield: 62
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) bag dried shredded unsweetened coconut*
  • ¾ cup chopped macadamia nuts
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 2 large egg whites, at room temperature
  • 2 tablespoons granulated sugar
  • 2 (4-ounce) bars white baking chocolate, melted according to package directions
  • Garnish: sparkling white sugar
  1. Preheat oven to 325°.
  2. Line several rimmed baking sheets with parchment paper.
  3. In a large bowl, combine condensed milk, coconut, macadamia nuts, vanilla extract, and coconut extract, stirring well.
  4. In a medium mixing bowl, combine egg whites and granulated sugar. Beat at high speed with a mixer until stiff peaks form, 2 to 3 minutes. Fold beaten egg whites into condensed milk mixture. Let batter sit for 10 minutes.
  5. Using a levered 2-teaspoon scoop, drop batter 2 inches apart onto prepared baking sheets.
  6. Bake until macaroons are set and edges are light golden brown, 14 to 15 minutes. Remove to wire cooling racks, and let cool completely.
  7. Dip tops of cooled macaroons into melted white chocolate, if desired. Turn right side up, and return to cooling racks.
  8. Before chocolate sets, garnish with a sprinkle of sparkling white sugar, if desired.
  9. Store macaroons in an airtight container at room temperature for up to 5 days. Macaroons will soften and mellow with time.
*Using dried unsweetened coconut, such as Bob’s Red Mill, is important for the success of this recipe.


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