Coconut Macaroons

Happy New Year, y’all!  I’m usually in charge of dessert for the family holiday celebrations, so I had to come up with something easy and quick because I had to make time later to ring in the new year.  I suppose you could say that this was my last food challenge of 2012!

I found a hardly-used bag of shredded coconut in the kitchen, and you know I don’t like to see good ingredients go to waste, so I decided a coconut dessert would go well with our traditional black eyed peas and cabbage.

Again with a quick Google search (that’s all I really had time for this holiday season, after all): Food Network’s southern sweetheart, Paula Deen, has a fairly simple coconut macaroon recipe that calls for just the right amount of left over shredded coconut that I have.

  • 3 cups shredded coconut
  • 1 teaspoon almond extract
  • 1/8 teaspoon salt
  • 2/3 cup sweetened condensed milk 
  • 2 egg whites, stiffly beaten

This is a pretty straightforward recipe.  In a nutshell, all I needed to do was dump all the ingredients into a bowl, mix them up, and put them on the cookie sheet.


First I mixed the coconut, almond extract, and salt.   Then I added the condensed milk to form a paste.

After that, I beat the egg whites.


Sorry that you have to look at that ugly baking pan underneath.  It also grosses me out, but it gets the job done.

After mixing the egg whites into the mixture, I took a teaspoon and spooned out little mounds of mixture onto a parchment paper.


This is where I messed up big time.  The cookie sheets were supposed to be greased, but I’ve never done that with parchment paper before, so I ignored that step in the instructions.  That was a bad move.

The recipe says that I needed to bake them for 8 to 10 minutes, but I wanted them to be a little browner at the tips, so I left them in the oven for almost 15 minutes.

I was satisfied with the outcome – nicely baked coconut macaroons that were lightly toasted at the top.


I was NOT, however, satisfied with my decision to skip greasing the parchment paper.  I had to rip the macaroons off the paper, so what you see above are really the tops of the macaroons.

Because the bottoms never came off. 😦


A lesson to all: Paula Deen knows what she’s talking about.  Grease that parchment paper!

The macaroons themselves were quite delicious.  Very fluffy and soft.  The almond extract was a little strong, I thought, so next time I’ll cut back on that.

Presentation:  Toasted tips make pretty macaroons!
Edibility:  Yes!
Tastiness:  I’d say!  Next time I’ll use a tad bit less almond extract to preserve the coconut flavor.
Rematch?:  Yes, but I know what I need to do next time…


2 thoughts on “Coconut Macaroons

  1. Pingback: Pan de coco | Food Challenge: ACCEPTED

  2. Pingback: Peach Cobbler, Y’all | Food Challenge: ACCEPTED

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