Description
Deliciously chewy and sweet coconut macaroons made with shredded coconut, sweetened condensed milk, and egg whites, baked to golden perfection. Optionally dipped in melted semisweet chocolate for an extra decadent treat.
Ingredients
Scale
Main Ingredients
- 2 1/2 cups shredded sweetened coconut
- 2/3 cup sweetened condensed milk
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional
- 1/2 cup semisweet chocolate chips (for 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 Ingredients: In a mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, egg whites, vanilla extract, and a pinch of salt. Stir until all ingredients are well incorporated and the mixture is sticky enough to hold shape.
- Shape the Macaroons: Using about 1 tablespoon of the coconut mixture for each, form the mixture into small mounds or balls. Place them on the prepared baking sheet spaced about 1 inch apart to allow even baking.
- Bake: Bake the macaroons in the preheated oven for 15 to 20 minutes, or until the edges are golden and the macaroons feel firm to the touch.
- Cool: Allow the macaroons to cool briefly on the baking sheet, then transfer them to a wire rack to cool completely to maintain their texture and prevent sogginess.
- Optional Chocolate Dipping: If desired, melt the semisweet chocolate chips and dip the bottom of the cooled macaroons into the chocolate. Place them on parchment paper and let the chocolate set before serving.
Notes
- Ensure egg whites are lightly beaten to incorporate air for a lighter texture.
- Use sweetened shredded coconut as unsweetened can affect the flavor balance.
- Allow chocolate to fully set before storing or serving to avoid mess.
- Store macaroons in an airtight container at room temperature for up to 5 days.
- These macaroons freeze well for up to 1 month; thaw at room temperature before serving.
