Description
These Coconut Macaroons are delightfully chewy and sweet, made with shredded coconut, sweetened condensed milk, and whipped egg whites for a light texture. Baked to a golden perfection and optionally drizzled or dipped in rich chocolate, they make a perfect treat for any occasion.
Ingredients
Scale
Macaroon 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 Topping
- 4 oz semi-sweet or dark chocolate, melted (for drizzling or dipping)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix the Coconut Mixture: In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is well blended and evenly combined.
- Whip the Egg Whites: In a separate bowl, beat the egg whites and salt with an electric mixer until stiff peaks form, creating a light and airy meringue.
- Combine Mixtures: Gently fold the whipped egg whites into the coconut mixture, carefully mixing to maintain the fluffy texture without deflating the egg whites.
- Form the Macaroons: Using a scoop or spoon, mound the mixture onto the prepared baking sheet, spacing each about 1 inch apart. Lightly press the tops to shape each mound into a dome.
- Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the macaroons are golden brown on the edges and tops, indicating they are fully cooked.
- Cool: Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring they set properly.
- Optional Chocolate Drizzle or Dipping: Melt the chocolate and either drizzle it over the cooled macaroons or dip the bottoms into the melted chocolate. Let them set before serving for an added layer of flavor and indulgence.
Notes
- For best results, use sweetened shredded coconut to ensure the macaroons have the right sweetness and texture.
- Beating egg whites until stiff peaks form is essential for a light, airy texture in the macaroons.
- If you don’t want to use the chocolate topping, the macaroons taste delicious on their own.
- Store the macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure spacing between the mounds on the baking sheet to prevent them from sticking together while baking.
