Description
These Coconut Macaroons are delightfully chewy and sweet, made with shredded coconut, sweetened condensed milk, and whipped egg whites. Perfectly baked to a golden finish, they can be enjoyed plain or with an optional chocolate drizzle or dip for extra decadence. They make a deliciously simple treat for gatherings, holidays, or anytime you crave a coconut delight.
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 for Chocolate Coating
- 4 oz semi-sweet or dark chocolate, melted (for drizzling or dipping)
Instructions
- Preheat the 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 easy cleanup.
- Mix the Coconut Mixture: In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until all ingredients are thoroughly mixed, creating a sticky and sweet base.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites and salt using an electric mixer until stiff peaks form. This will add lightness and structure to the macaroons.
- Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture carefully to maintain the volume without deflating the egg whites.
- Form the Macaroons: Using a spoon or small ice cream scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Lightly press the tops of the mounds to shape them into a dome.
- Bake: Place the baking sheet in the oven and bake for 18-20 minutes, or until the macaroons are golden brown on the edges and tops, indicating they are cooked through.
- Cool: Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, which helps them set and prevents sogginess.
- Optional Chocolate Drizzle or Dipping: Melt the semi-sweet or dark chocolate. Drizzle it over the cooled macaroons or dip the bottoms into the melted chocolate. Allow the chocolate to set completely before serving for a delicious finishing touch.
Notes
- Ensure egg whites are beaten to stiff peaks to provide the macaroons with lightness and structure.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Allow macaroons to cool completely before adding chocolate to prevent melting.
- Store macaroons in an airtight container at room temperature for up to one week.
- For a gluten-free treat, confirm that your shredded coconut and chocolate are certified gluten-free.
