Google search optimization dictates that I use the phrase Coconut Macaroons with Unsweetened Coconut immediately to help my rankings. Boom - done. Now let's talk about what has been all of our minds recently: Covid. I have been avoiding discussing it here - head in the sand much? No. I avoided it because I had convinced myself that that wasn't what the blog was for. But then I imagined coming back to this post years from now and wondering how I could have ignored something so big.
It is Big. It is overwhelming and I am currently (MashAllah) blessed to be in a country where we didn't wait for things to get bad to start being cautious. I am also blessed to be living in a time where even on the bleakest days at least three memes will make me smile.
Now that we have acknowledged our feelings and counted our blessings (two key parts of life these days), let's talk about the cookies.
Why Use Unsweetened Coconut
Sweetened coconut is delicious. So delicious that I could toast it and snack on it and be happy. I put it on cakes and love it, would top a tart lemon bar with it in a heartbeat. But mix it with condensed milk and then eat it? Pass.
I am not saying that isn't yummy, but it just gets to be too much for me. As a kid I loved those slightly pink bakery macaroons that were so moist and full of sweetness, but now my tastes have changed. Also - and I am being entirely honest here - I am far more likely to have unsweetened coconut in my pantry than sweetened. And in these times I am keen to use it up in these Coconut Macaroons with Unsweetened Coconut.
In terms of texture you can see below that they've got the crunchy exterior and soft coconutty exterior. It not gooey like some, but still decidedly sweet. For a more sophisticated take I would dip the bottoms in bittersweet chocolate (approx ¼ cup or 2 oz).
Storing Coconut Macaroons
You can store these coconut macaroons in an air tight jar for a week or freeze them for up to three months. To thaw them just take them out from them freezer and leave at room temperature for a few hours.
If you try this recipe then I'd love to hear your feedback! Share it with me below - in the comments or the recipe rating. You can also tag me on Instagram @flourandspiceblog
Happy Baking!
Coconut Macaroons w/ Unsweetened Coconut
Ingredients
- 2 Egg Whites
- 3 ½ cup Unsweetened Shredded Coconut
- 300 ml Condensed Milk (1 can)
- ½ tsp Salt
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 325 F and line a baking sheet with parchment paper
- Whip the two egg whites in a bowl on medium speed till soft peaks form - that means when you lift the whisks out from the batter it will form peaks
- Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut
- Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart.
- Bake for 20-25 minutes until they are a golden colour - mine were done at 23 minutes. You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them.
Notes
ThePiddlingOtter says
I’ve made this recipes as is, which was enjoyable, then made a few tweaks that I found worked better for me. I add approximately 5 *drops* of almond extract in addition to the vanilla. I warn you, no more than 5. That stuff is potent! I also find they benefit from 1-2 tsp added coconut flour (not wheat, to keep it GF) which helps bind them, like filling in the cracks. To prevent them from getting too dark on the bottoms, keep them small, like 2-bite sized. And for the same reason I preferred 19-20mins @ 275 convection. Overall a solid recipe, and a holiday favorite for me.
Sarah Mir says
Woah!!! What fabulous tweaks! Thank you SO SO SO much for sharing them!
Robin Berman says
These are the best macaroons I have ever made. I made the recipe with 4 cups instead of 3.5 cups of coconut. I pulsed the shredded coconut in a blender before adding. Once the dough was mixed, I put it in the refrigerator for about 30 mins to give the coconut a chance to absorb the condensed milk, etc. I also have started using higher quality finishing salts in my baking and it did not disappoint to get those hits of salt with the sweet condensed milk. The exterior of this macaroon gets caramelized. So delicious. I’m keeping this recipe.
Sarah Mir says
I think these tips are solid GOLD! As you can see from the comments below there are some inconsistencies sometimes and I am going to try it your way because I suspect that makes this foolproof! THANK YOU robin!
Dana says
I thought the taste was good but the base did turn out runny for me even though I didn’t over mix. I might try to chill them before baking if I try this again as the egg whites spread. I give this about a 5 for taste (I added almond extract)but the presentation would be lower.
Sarah Mir says
Hi Dana! Thanks for the detailed review. I do think I have finally figured out what the issue is with the recipe ad that seems to be the immense variation in the actual coconut shape for lack of better work. It's on my list to test and fix to make sure it holds shape so I absolutely appreciate the feedback!
Miriam Nickerson says
These macaroons surpass any I’ve ever eaten or bought - and I’m 77, so that’s a lot of macaroons! They were light and airy look beautiful. As well! They are magical in the same way meringue is in a Pavlova for instance. So delighted to have stumbled on this recipe. Thank you! I’m sending them to family all over the country for Passover!
Sarah Mir says
I am absolutely delighted to hear that! Happy Passover!
Brian Hall says
This came out AMAZING! I made sure to whip to between soft and firm. Maybe medium peaks. Used the standard US 500ml can of sweetened condensed milk. Folded all but the meringue together first and folded the meringue in last. All organic ingredients. 24 minutes. Perfect. Will be making these again and again. Thank you!
Sarah Mir says
How wonderful! Thank you SO much Brian!
Egh says
I found your recipe because I had a huge bag of unsweetened organic shredded coconut. What a treat. I’ve never made macaroons before and your recipe was so easy. I followed it exactly and they were perfect. Maybe because I used my small upper oven they were a gorgeous golden color, and they were absolutely delicious! I can’t imagine wanting them any sweeter. I think I made closer to 30 cookies… simply fantastic and I can’t wait to dip some in chocolate. Thank you!
Sarah Mir says
Hi Elizabeth! First of all when I read gorgeous golden colour I basically swooned and now will be making some too! Second of all THANK YOU for this, makes my day!!!!
Laurel says
I also had an issue with them being runny. Since they were tasty, despite the gross deformity, I gave the recipe a second go and stopped adding condensed milk when the coconut was fully coated. I had about 1/8 cup left in the can. This batch turned out much better. I think if I make them again, I'll try using all the condensed milk and add coconut until it's the right not-runny consistency, so there's less waste. I really the sweetness level.
Sarah Mir says
Quick question: is your condensed milk can 350
Or 300 ml?
Laurel says
Oddly, the can is labeled in grams - 395 g. (I'm in NZ.) I measured it before using it and it came out to be just under 300ml in volume.
Sarah Mir says
Laurel thank you for sharing that - I think it's time for a revisit on this one! Appreciate the feedback!
pj says
I made these the other night and they were a hit!!! we ate them all within two days. I also dipped them in dark chocolate and placed almonds on top which made them look fancy:)
Sarah Mir says
I loveeeee that you added almond! thank you so much for sharing this review!