Description
Delightfully chewy and sweet coconut macaroons made with shredded coconut, sweetened condensed milk, and whipped egg whites, perfect for a simple homemade treat. Optionally dipped or drizzled with rich melted chocolate for an added decadent touch.
Ingredients
Scale
Main Ingredients
- 2 1/2 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Optional
- 4 oz semi-sweet or dark chocolate, melted (for drizzling or dipping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Coconut Base: In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir until all ingredients are thoroughly mixed and the coconut is evenly coated.
- Whip Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form, creating a light and airy texture.
- Fold Ingredients: Gently fold the whipped egg whites into the coconut mixture, careful to retain the airiness for a light macaroon texture.
- Shape Macaroons: Using a spoon or cookie scoop, place mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Lightly press the tops to form dome-shaped macaroons.
- Bake: Bake the macaroons in the preheated oven for 18-20 minutes, until they are golden brown around the edges and on the tops.
- Cool: Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for the best texture.
- Optional Chocolate Topping: Melt the chocolate, then either drizzle it over the cooled macaroons or dip the bottoms in chocolate. Let the chocolate set before serving.
Notes
- Be sure to whip the egg whites to stiff peaks to get a light, airy texture in the macaroons.
- Using parchment paper or a silicone mat prevents sticking and helps with even baking.
- Allow the macaroons to cool completely before adding chocolate to ensure that the chocolate sets properly.
- Store macaroons in an airtight container at room temperature for up to one week.
- For a gluten-free treat, verify that the shredded coconut and other ingredients are certified gluten-free.
