Description

These Coconut Macaroons are chewy, sweet, and delightfully coconutty treats perfect for satisfying your dessert cravings. Made with shredded sweetened coconut, sweetened condensed milk, and egg whites, these macaroons have a tender texture with crisp golden edges. Optionally dipped in semisweet chocolate, they make an irresistible homemade cookie ideal for any occasion.

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 for Chocolate Dipping

1/2 cup semisweet chocolate chips

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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 large 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 incorporated.
Shape the Macaroons: Using about 1 tablespoon of the mixture per macaroon, scoop and form into small mounds or balls. Place these on the prepared baking sheet, spacing them approximately 1 inch apart to allow for slight spreading.
Bake: Bake in the preheated oven for 15-20 minutes, or until the edges of the macaroons turn golden brown and the tops feel firm to the touch without being dry.
Cool: Remove the macaroons from the oven and allow them to cool briefly on the baking sheet. Then transfer them onto a wire rack to cool completely for best texture and ease of handling.
Optional Chocolate Dipping: Melt the semisweet chocolate chips gently using a microwave or double boiler. Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on parchment paper to set until the chocolate hardens.

Notes

Make sure to use room temperature egg whites for better mixing.
Do not overbake to keep the macaroons moist inside.
For a richer flavor, try adding a teaspoon of almond extract along with vanilla.
You can store these macaroons in an airtight container at room temperature for up to 5 days.
If you prefer gluten-free, ensure the shredded coconut and other ingredients are certified gluten-free.