Italian Coconut Macaroons
Fri, 7 November 2025
Ingredients
400g or 1 can of condensed milk
1 pinch sea salt
750g dessicated shredded coconut
4 egg whites (medium)
1 tsp vanilla extract
Method
- Whisk egg whites and sea salt until nice and stiff. If using an electric mixer, whisk at a high speed.
- While the egg whites are being whisked, weigh out the dessicated coconut in a large bowl.
- In a separate bowl mix the condensed milk coconut and vanilla extract.
- Stir the condensed milk into the coconut.
- Once the egg whites are ready, fold into the coconut mixture.
- Once cooled, dip the macaroons into some melted dark chocolate and/or drizzle on top adding an almond or pecan to top it off.
- In our bakery we serve them with a simple sprinkle of icing sugar and they are just as scrumptious.
