Espresso Macaroons

Espresso Macaroon Recipe
Alice Gao
  • Yield: 24 servings


1cup sweetened condensed milk
1teaspoon vanilla extract
1 1/4teaspoons espresso powder
1 14 ounce bag of sweetened shredded coconut
2 large egg whites
1/4teaspoon coarse salt


  1. Preheat oven to 350F. Line a large baking sheet with parchment.
  2. Combine condensed milk, espresso powder and vanilla in a large bowl. Add coconut and stir until thoroughly mixed.
  3. Beat egg whites and salt until very stiff peaks form, 2 1/2 to 3 minutes. Gently fold egg whites into coconut mixture.
  4. Dip 2 spoons into water, shake them off and form mixture into balls slightly smaller than a golf ball. Do not compact mixture. Place on baking sheet about 1 inch apart. Bake 20 to 25 minutes. Let cool completely.

Recipe adapted with permission from the publisher, Houghton Mifflin Harcourt, from The Macaroon Bible by Dan Cohen.