Paula Deen Coconut Macaroons

Paula Deen coconut macaroons are a chewy, golden-edged cookie with sweetened condensed milk, shredded coconut and almond extract that comes together in 23 minutes. This easy no-fuss coconut cookie recipe fits a holiday table, church supper and potluck, and it needs only one bowl and one baking sheet.

Fold the stiff egg whites in gently at the very end, because that is what keeps the cookies light instead of dense. Stir them in hard and the whites deflate, so the macaroons bake up heavy and flat.

Paula adds cream of tartar to the egg whites, which helps them hold their volume while you drop the cookies onto the pan. The thick condensed milk paste also means the coconut stays moist inside while the edges toast in just 8 minutes.

Paula Deen Coconut Macaroons

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

minutes

Calories

85

kcal

Toasted edges give way to a chewy, moist center packed with sweet coconut and a hint of almond. Each cookie holds together in a rough little mound, so you only need a spoon to shape them.

Ingredients

• 2 stiffly beaten egg whites
  

• 2/3 cup sweetened condensed milk
  

• 1/8 teaspoon salt
  

• 1 teaspoon almond extract
  

• 3 cups shredded coconut
  

• 1 teaspoon cream of tartar
  

Directions

• Preheat the oven: Preheat your oven to 350°F and grease your cookie sheets. That way the pans are ready the moment the dough is mixed.
• Mix the coconut: Combine 3 cups shredded coconut, 1 teaspoon almond extract and 1/8 teaspoon salt in a large bowl. Then stir everything together so the extract spreads evenly through the coconut.
• Add the condensed milk: Pour in 2/3 cup sweetened condensed milk and mix until you have a thick paste. It should look sticky and hold together when you press it.
• Fold in the egg whites: Fold in 2 stiffly beaten egg whites along with 1 teaspoon cream of tartar. Go slowly and stop as soon as no white streaks remain, so the mixture stays light.
• Drop onto the pans: Drop the mixture by teaspoonfuls onto the greased cookie sheets, about 2 inches apart. Keep each mound loose and rough, since the pointed bits toast the best.
• Bake the macaroons: Bake for about 8 minutes at 350°F. They are done when the edges turn lightly browned, so watch them closely near the end.

Tools for this recipe

• KitchenAid 5-speed hand mixer, OXO silicone spatula set, Checkered Chef cooling racks, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use unsweetened coconut for these macaroons?

Unsweetened coconut works, but the cookies will taste less sweet because the condensed milk is the only sugar in the mix. Moisten it with a spoonful of extra condensed milk if the paste looks dry.

How do I store leftover coconut macaroons?

Keep them in an airtight container at room temperature, where they stay chewy for about 3 days. Layer parchment between them so the sticky edges don't fuse together.

Can I make the mixture ahead of time?

Mix the coconut, extract, salt and condensed milk up to a day ahead and keep it covered in the fridge. Fold in the egg whites only right before baking, because they deflate if they sit.

Do I need a mixer for the egg whites?

A hand mixer or stand mixer makes stiff peaks much faster, but a whisk and a clean bowl will get you there with some arm work. Make sure no yolk or grease touches the whites, or they won't whip.

Why did my macaroons spread flat?

Flat macaroons usually come from egg whites that weren't beaten stiff enough or were stirred in too roughly. Beat them until they hold a firm peak and fold gently, then bake the cookies right away.