Every recipe for macaroons I’ve ever seen calls for condensed milk. As this is not something I readily keep on hand (though I decided today I should reconsider this), I was excited when I found a recipe for macaroons that did not call for condensed milk as I wouldn’t have to make a special trip to the grocery store.
I almost wish that I never tried this recipe. The end product turned out to be OK (just OK) which tells me that I should have known judging by the fact that the recipe did not call for condensed milk that it wouldn’t be a huge winner.
- 4 large eggs
- 1 c. white sugar
- 1 tsp. salt
- 2 tsp. vanilla
- 6 c. sweetened, shredded coconut
- 2 c. chocolate chips
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a large stainless steel bowl whisk the eggs until well beaten. Stir in the sugar, salt, and vanilla extract. Finally, stir in the coconut, making sure that all the coconut is completely moistened.
- Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 25 to 30 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Store in the refrigerator.
This recipe made me slightly angry – specifically while I was trying to mold the mounds of coconut onto the cookie sheets without getting coconut stuck to my hands. (Impossible not to do, in case you’re wondering.) I eventually began to pack the coconut mixture into a small rounded dish in hopes of getting uniform mounds of coconut, but even then it was still difficult to get the coconut mixture to not stick to the bowl.
One of my biggest complaints about this recipe (other than the general taste) is that the egg part of the mixture seemed to pool around the edges of the macaroon and spread a bit during the baking process. For lack of better word, it makes the macaroons look frumpy. In order to get the macaroons to look more tidy, I sawed off the rubbery egg edges.