| Level: | Intermediate |
| Total: | 58 min |
| Active: | 30 min |
| Yield: | 14 to 15 cookies |
Ingredients
- 2 large egg whites, room temperature
- 1 teaspoon fine salt
- 1 scant cup sweetened condensed milk
- 2 teaspoons vanilla extract or 1 vanilla bean, scraped
- 1/2 teaspoon dried lavender buds
- One 14-ounce bag sweetened shredded coconut, toasted
Instructions
- Preheat the oven to 350 degrees F.
- Combine the egg whites and salt in a stand mixer fitted with the whisk attachment. Whip on medium-high speed until medium peaks form, 3 to 5 minutes.
- Meanwhile, in a large bowl combine the sweetened condensed milk, vanilla extract and lavender buds. Stir in the toasted coconut and mix until combined. Fold in the whipped egg whites in thirds until just combined; the batter will look thick.
- With a 2-tablespoon scoop, drop the batter onto a parchment-lined baking sheet, spaced 1-inch apart. You will end up with 14 to 15 cookies depending on how loosely you pack the scoop.
- Bake until the macaroons are golden and delicious, 25 to 28 minutes.
Nutrition Facts
| Serving Size | 1 of 14.5 servings |
| Calories | 209 |
| Total Fat | 12 g |
| Saturated Fat | 10 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 7 mg |
| Sodium | 125 mg |
Reviews
Where do you find dried lavender buds?
I don’t like coconut but recipe sounded so good, had to try it. My husband loved them. Said he would eat these instead of chocolate cookie. Doesn’t get better than that! Thank you damaris, love your show and waiting for your cookbook to come out.
These are AMAZING! I love lavender, so doubled the amount. I couldn’t stop eating the mixture before baking!
I did not have the lavender buds when I made these, but I thought they turned out to be amazing anyway! There is more than enough batter for 15 large macaroons. I will search for the lavender buds and try them next time. I will be keeping this recipe. Thank you Damaris!