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Recipe Coconut Macaroons

Discussion in 'Sweets and Desserts' started by The Late Night Gourmet, Oct 12, 2017.

  1. The Late Night Gourmet

    The Late Night Gourmet Senior Member

    Location:
    Detroit, USA
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    Using fat free condensed milk reduces the calories while still highlighting the coconut.

    Ingredients

    14 ounces sweetened flaked coconut
    14 ounces fat-free condensed milk
    1 teaspoon pure vanilla extract
    2 extra large egg whites, at room temperature
    1⁄4 teaspoon kosher salt

    Directions
    1. Preheat the oven to 325 degrees F.
    2. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
    3. NOTE: Because fat free condensed milk is thinner than regular condensed milk, it may be necessary to allow some liquid to drip out before dropping the batter onto the cookie sheet.
    4. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
     
    ElizabethB, Herbie and morning glory like this.
  2. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    They look great. I've never heard of fat free condensed milk - I'm not sure we can get it in the UK.
     
    ElizabethB likes this.
  3. The Late Night Gourmet

    The Late Night Gourmet Senior Member

    Location:
    Detroit, USA
    Regular condensed milk works the same way, and it's probably thicker. When they cooked with the fat free stuff, there was a spill-over around the edges of some of them. Fortunately, the spillover was delicious.
     
    ElizabethB and morning glory like this.
  4. ElizabethB

    ElizabethB Well-Known Member

    Location:
    Lafayette, LA. US
    OK - I have to go to the store.
     

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