Description
These Coconut Macaroons are sweet, chewy, and lightly crisp on the outside, making them a perfect treat for any occasion. They are simple to make and can be enjoyed on their own or with a chocolate drizzle for an extra touch of indulgence.
Ingredients
Scale
- 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 the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Coconut Mixture: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract until well mixed.
- Whip the Egg Whites: Beat egg whites and salt in a separate bowl with an electric mixer until stiff peaks form.
- Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture.
- Form the Macaroons: Scoop mounds of the mixture onto the prepared baking sheet, spacing them 1 inch apart. Lightly press the tops to form a dome shape.
- Bake: Bake for 18-20 minutes, until golden brown on the edges and tops.
- Cool: Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Chocolate Drizzle or Dipping: Melt chocolate and drizzle over the macaroons or dip the bottoms into chocolate. Allow to set before serving.
Notes
- Ensure egg whites are beaten to stiff peaks for best results.
- Experiment with different types of chocolate or add-ins like nuts or dried fruit.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 13g
- Sodium: 50 mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg