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.

blog comments powered by Disqus
%d bloggers like this: