Description
Delight in these rich and chewy Coconut Macaroons made without condensed milk. This recipe uses simple ingredients like unsweetened dessicated coconut, sugar, and egg whites combined with a touch of cream cheese and fresh vanilla bean for a creamy texture and intense flavor. Perfectly baked to a golden brown, these macaroons are an irresistible treat for coconut lovers.
Ingredients
Scale
Macaroon Batter
- 3â…“ cups unsweetened dessicated coconut (about 285 grams)
- â…” cup water
- 2 cups sugar (about 396 grams)
- ¼ cup light corn syrup
- ½ teaspoon salt
- 1½ egg whites (about 3 tablespoons)
- ½ ounce cream cheese (room temperature)
- ½ vanilla bean (cut in half lengthwise and seeds scraped out)
Instructions
- Prepare the Coconut Mixture: Place the unsweetened dessicated coconut in a large mixing bowl. In a medium saucepan, combine water, sugar, light corn syrup, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves completely. Remove the saucepan from heat and immediately pour the hot syrup over the coconut in the mixing bowl. Using a hand or stand mixer, mix on medium speed for about 5 minutes until the mixture cools down.
- Add Remaining Ingredients: Add the egg whites, room temperature cream cheese, and scraped vanilla bean seeds into the coconut mixture. Mix thoroughly with your mixer for an additional 5 minutes to incorporate all ingredients evenly. Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes to allow it to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the macaroons from sticking during baking.
- Shape and Bake the Macaroons: Using a 2-tablespoon cookie scoop or spoon, portion level scoops of the refrigerated dough onto the prepared baking sheets, spacing them evenly. Each pan should yield about 15 macaroons. Bake in the preheated oven for 15 to 18 minutes or until the edges are lightly browned and the tops are golden.
- Cool the Macaroons: Remove the baked macaroons from the oven and allow them to cool directly on the baking sheets. Once cooled, they can be transferred to a wire rack or serving plate. Enjoy them fresh or store in an airtight container.
Notes
- The use of cream cheese adds a slight creaminess and helps bind the mixture since this recipe does not use condensed milk.
- Make sure to scrape the vanilla bean seeds thoroughly to maximize flavor.
- Refrigerating the batter helps the macaroons hold their shape during baking.
- Store macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If you prefer less sweetness, you can reduce the sugar slightly but note texture and browning may change.
