Description
Deliciously chewy and sweet coconut macaroons made with shredded coconut, sweetened condensed milk, and egg whites, baked to golden perfection and optionally drizzled with chocolate for an extra indulgent touch. A perfect treat for coconut lovers and easy to make with simple ingredients.
Ingredients
Scale
Macaroon Mixture
- 3 cups shredded coconut (unsweetened or sweetened, as per preference)
- 1 can sweetened condensed milk (approximately 14 ounces)
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Topping
- 1 cup chocolate (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for baking the macaroons evenly.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Base Ingredients: In a large mixing bowl, mix the shredded coconut with the sweetened condensed milk until well combined, forming the base of the macaroon batter.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites until frothy. Then gently fold them into the coconut mixture, along with the vanilla extract and salt, to add lightness and flavor.
- Scoop Macaroons: Using a spoon or cookie scoop, place mounds of the mixture onto the prepared baking sheet, spacing them apart to allow even baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the macaroons are golden brown on the edges and set.
- Cool: Remove the baking sheet from the oven and allow the macaroons to cool on the sheet for about 10 minutes; they will firm up as they cool.
- Optional Chocolate Drizzle: If desired, melt the chocolate and drizzle it over the cooled macaroons for an extra layer of flavor and indulgence.
- Serve: Serve the macaroons once the chocolate has set or as they are, and enjoy your delightful homemade treat!
Notes
- For chewier macaroons, use sweetened shredded coconut. For a less sweet version, use unsweetened coconut.
- You can substitute vanilla extract with almond extract for a different flavor profile.
- Be careful not to overbake, as macaroons can become too dry and crumbly.
- If you prefer, dip the bottoms of the cooled macaroons in melted chocolate instead of drizzling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
