Thumbprint Macaroons
Thumbprint Macaroons that have a crisp baked exterior and a chewy interior full of sweet milky coconut flavor. Fill the thumbprint with jams, curds or chocolates.... yum!
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Ingredients
- 5 cups finely shredded unsweetened coconut (*see note)
- 14 oz can of sweetened condensed milk (*see notes below for Passover)
- 2 tsp pure vanilla extract
- 2 egg whites (1/4 cup measured)
- 2 tbsp powdered sugar (*Gefen brand is Kosher for Passover)
- ½ tsp fine salt
- 1 cup jam, any flavor (lemon or mango curd & chocolates also work)
Instructions
- Preheat the oven to 300 degrees and line a baking sheet or two with parchment paper.
- If the shredded coconut is not very finely shredded, pulse it in a food processor a few times. Then measure out the 5 cups needed for the recipe.
- In a large bowl combine the shredded coconut, vanilla and sweetened condensed milk. Stir with a large spatula to combine these very well.
- In a separate bowl, use a hand mixer on high speed to whip the egg whites, powdered sugar and salt until soft peaks form and there’s no liquid settling in the bottom of the bowl.
- Fold the egg white mixture into the coconut mixture. Don’t over mix, but be sure that all of the egg whites are incorporated well.
- Use a small cookie scoop to make mounds of the batter on the parchment lined baking sheet. Then use wet fingers or a small spoon to create a “thumbprint” in the center. You can spoon thicker jams or chocolate (that you want to melt) into the center of the batter or wait to fill them with softer curds or jam until after they are baked. Softer fillings like curds may heat too quickly and bubble over, so it is better to fill the macaroons with those after they have been baked.
- The macaroons will not spread, but leave about an inch between each one to allow air to circulate. The shape you put them in the oven is essentially the shape they will come out in.
- Bake for approximately 18 minutes, until the bottoms have brown slightly. Spoon softer fillings into the "thumbprint" after removing the cookies from the oven, then let them cool completely before removing from the baking tray or serving.
Notes
Note: Some brands of sweetened condensed milk may contain corn syrup. Eagle brand and Publix generic only contain milk and sugar. They are both Kosher Dairy, but do not have the symbol for Kosher for Passover. I have not found a brand with the Kosher for Passover certification. Therefore, if you require this, a substitute would be to make your own sweetened condensed milk, which only requires 2 ingredients! Combine 2 cups milk and 2/3 cup sugar in a small saucepan over medium low heat. Stir until the sugar dissolves, then let reduce approximately by 50 percent. Once thickened and reduce, let cool to room temp then it is ready to use or store covered in the fridge until ready for use.
Note: If using standard shredded coconut instead of finely shredded, you will need 2-3 7oz bags. Once the coconut has been finely shredded in a food processor, then resume measuring out the 5 cups needed for the recipe.
Nutrition
Calories: 169kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 9gCholesterol: 4mgSodium: 64mgPotassium: 137mgFiber: 2gSugar: 14gVitamin A: 33IUVitamin C: 1mgCalcium: 41mgIron: 1mg
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