Description
Delightfully chewy and sweet coconut macaroons made with shredded coconut, sweetened condensed milk, and whipped egg whites, baked to golden perfection. Optionally dipped or drizzled with semi-sweet chocolate for an indulgent treat perfect for holidays or any dessert craving.
Ingredients
Scale
Main Ingredients
- 3 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Optional
- 4 ounces semi-sweet chocolate (for dipping or drizzling)
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir the ingredients until they form a well-incorporated, sticky mixture.
- Beat Egg Whites: In a separate clean bowl, whisk the egg whites with salt until stiff peaks form. This creates a light and airy texture for the macaroons.
- Fold Egg Whites into Mixture: Gently fold the beaten egg whites into the coconut mixture carefully, preserving the lightness, ensuring the batter stays fluffy.
- Shape Macaroons: Using a heaping tablespoon, drop mounds of the mixture onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading while baking.
- Bake: Place the trays in the oven and bake for 20 to 25 minutes or until the macaroons’ edges turn golden brown, indicating they are cooked through.
- Cool: Remove from oven and let the macaroons cool completely on the baking sheets to firm up and avoid breakage.
- Optional Chocolate Decoration: If desired, melt the semi-sweet chocolate and either dip the bottoms of the cooled macaroons or drizzle the chocolate over the tops. Place them back on parchment paper until the chocolate sets completely.
Notes
- For extra flavor, add a splash of almond extract or a handful of chopped nuts to the coconut mixture before baking.
- Store macaroons in an airtight container at room temperature for up to 5 days, or freeze for longer storage to maintain freshness.
