Description
Deliciously chewy and sweet coconut macaroons made with shredded coconut, sweetened condensed milk, and egg whites. These easy-to-make treats are baked to golden perfection and optionally dipped in melted semisweet chocolate for an extra indulgent touch.
Ingredients
Scale
Macaroon Mixture
- 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 Topping
- 1/2 cup semisweet chocolate chips (for dipping)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and prepare a baking sheet by lining it 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 thoroughly until all ingredients are evenly mixed and form a sticky, cohesive mixture.
- Shape the Macaroons: Using a tablespoon, scoop out the mixture and form it into small mounds or balls. Place them spaced about 1 inch apart on the prepared baking sheet to allow for even baking.
- Bake: Bake the macaroons in the preheated oven for 15 to 20 minutes, or until the edges turn golden brown and the macaroons feel firm when touched.
- Cool: Remove the baking sheet from the oven and let the macaroons cool briefly on the sheet. Then transfer them to a wire rack to cool completely, which helps them set properly.
- Optional Chocolate Dipping: If desired, melt the semisweet chocolate chips in a microwave or double boiler. Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the wire rack. Allow the chocolate to harden before serving.
Notes
- Ensure egg whites are fully incorporated for a better texture.
- Do not overcrowd the baking sheet; spacing allows even baking and prevents sticking.
- For an extra flavor boost, you can add a teaspoon of almond extract or orange zest.
- Macaroons can be stored in an airtight container at room temperature for up to 5 days.
- If melting chocolate, tempering it slightly ensures a glossy finish and snap.
