Hello and welcome back to in the kitchen Matt
I am your host Matt Taylor. Today I’m gonna show you how to make coconut
macaroons oh yeah. I had a request to do
something coconut themed so here we go that’s what we’re gonna do they’re really easy to
do if I can do it you can do it and they’re gluten free pretty cool
. Before I move on make sure to subscribe to my channel hit that
notification bell so you won’t miss out on any of my new videos let’s get baking. First let’s preheat the oven to 325
degrees Fahrenheit or 162 Celsius now I have a medium bowl here and I have 1 cup
of sweetened condensed milk this is nearly the whole container the classic
container that you buy here in the States. Down below in the description box
I will include all the measurements all the ingredients and their amounts
including the metric amounts for those of you who use metric. Now we want to add
one 14 ounce package this is close to 400 grams of coconut oh yeah coconut
flakes, add that in there, one teaspoon of vanilla extract let’s add that in there
and then we want to give this a good mix. Make sure all that coconut gets coated. I’m gonna switch to my spoon, all right until
that’s all mixed like that we can set that aside and now we
take a large bowl and we’re gonna add the egg whites of two large eggs and
I’ll add in about a pinch of salt and then we want to beat this until stiff
peaks form and now what we mean by stiff
peaks is when you pull out the beater the peaks that are left are gonna be
nice and stiff and also they’ll be stiff peaks on your beater themselves. This
right now is getting closer it’s about as a soft peak phase right now so just
keep on mixing they’ll take three to five minutes something like that. All
right let’s check it out so when you pull it up the peaks stiff and stick on
the bottom so that is good to go. We’ll
just get the excess off of our beaters tap-a-roo
and now we want to take our coconut mixture and using our spatula we are
going to fold our egg whites in with our coconut mixture
so just put all that in there and then we’re just going to we’re
not gonna stir we’re just gonna fold go underneath. And
this method of creating egg whites that are nice and fluffy with the stiff peaks
and then folding it into batters or cookies is very common. I do it with my
waffles like you do it of course with macaron and now we’re doing it with
these coconut macaroons. All right so you
get it until it’s all incorporated and it looks like this and there you go it’s
ready to go, it’s that quick and easy to make the coconut macaroon cookie base
and now we take a sheet pan lined with a silicon mat or parchment paper and we’re
going to scoop out some mix and put it on the pan and to do that you can use
like a big tablespoon like I have um it’s really cool round shaped tablespoon or
maybe like a mini ice cream scoop and just
come in here I want to scoop some and we’ll just put it down on there like that. Okay and you can come in here and you
can shape it a little bit to make it a little more round if you want if you’re
going to be touching it make sure your hands are clean or wear gloves. So we
want to do a bunch of mounds just like that one you can also do is just use like
two big spoons just put them about an inch
apart and once you have them all scooped out they’re ready to go in the oven. Once
again 325 degrees Fahrenheit or 162 Celsius and we’re going to bake them for
23 to 25 minutes and you can place both sheet pans in if you want. We’re going to
make sure that every about five or six minutes we want to rotate the pans if
they’re on two different levels make sure to rotate them if they’re on the
same level make sure to change them to the sides change them around make
because we just want to make sure it’s all evenly baked all around it. All right
into the oven we go until gets nice and golden brown around the edges and when
they come out of the oven they’ll look something like this nice and golden brown
around the edges. The ones that are kind of
flying will get a little bit more brown and that’s totally fine. Go ahead and let
them sit on the pans for three or four minutes before transferring them over to
a cookie rack to cool completely. Now that our macaroons have cooled down
to finish them off, they are done the way they are but I want to finish them off
by dipping them in some chocolate. So I
have some semi-sweet chocolate chips here, it’s about a half of a cup, we’re
going to melt this in the microwave or you can do it on the stovetop with a
double boiler. In the microwave I’m gonna
do 30 seconds on high and then stir 30 seconds and stir until it is completely
melted and once our chocolate is melted. We will grab one of these macaroons just
go straight down and then up and it’s up to you how deep you want to go I like to
just do the bottoms and put it on a sheet pan lined with
parchment paper or silicon meant. This
step is optional you do not have to add the chocolate if you don’t want to. Once
we have dipped them in chocolate the ones that we’re gonna dip, place this in
the refrigerator for about 15 to 20 minutes to allow the chocolate to set. And once the chocolate is set they are
ready to be eaten I’m gonna go ahead and dive into this one. And that is how you
make coconut macaroons, really easy to do very few ingredients, if I can do it you
can do it. To store them you can put them
in the refrigerator and like a ziplock bag you can store them at room
temperature like on the counter or you can also put them in the freezer put
them in a like thing of Tupperware and then put them in the freezer and you
can you can store them for like three months and then when you want to eat
them just take them out put them on the counter and let them come to room
temperature before biting into them. I’m
Matt Taylor this has been another episode of in the kitchen with Matt. Thank you for joining me. As always if
you have any questions comments or requests put them down below and I will
get back to you as soon as I can. Thumbs up down in the corner push it don’t
forget to subscribe to my channel and check out my other videos, take care. Time for me to dive into one of the
these oh oh yeah. I’m gonna grab this
little guy right here.