There are only a few weeks left until Easter so I adjusted the decoration for photos. I´m sure you´re familiar with it too – you bake for Christmas or Easter, some cakes require only egg yolks and suddenly you have leftover egg whites and no cake to make. One solution would be to freeze them, but I always forget how many egg whites is in one box, or I need more or less than I already have frozen. Second option, option which I prefer, is to use them right away, for example in a cake. I decided for this second option and made Coconut Macaroons with Egg Whites and Condensed Milk. They are simple coconut cookies which require only shredded coconut, egg whites, sweetened condensed milk, vanilla extract, salt and chocolate, if you want to dip the bottom of baked macaroons in chocolate. The sweetness of sweetened condensed milk, the softness of coconut and the quickness of preparation will make sure that this is your favorite dessert with leftover egg whites.
Quick coconut cookies (macaroons) made with egg whites and sweetened condensed milk
- 1 can of sweetened condensed milk (397 g)
- 2 tsp vanilla extract
- 500 g shredded unsweetened coconut
- 3 egg whites
- ¼ tsp salt
- Dark chocolate
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In a bowl, mix together condensed milk, vanilla extract and shredded coconut.
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In the next bowl, beat the egg whites and salt until stiff peak forms.
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Fold the egg whites into the coconut mixture using a spatula.
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Take small parts from the mixture and form them into small balls/heaps. Put them on a baking pan covered with parchment paper.
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Bake at 160 degrees for 15 – 18 minutes or until golden-brown.
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Let them cool.
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Melt chocolate in a water bath and dip the bottom parts of macaroons in it.
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Let them get firm.
- Recipe adapted from Once Upon a Chef
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