Description
Deliciously sweet and chewy Coconut Macaroons made with shredded coconut, sweetened condensed milk, and whipped egg whites. These golden-baked treats have a crisp edge and soft center, optionally enhanced with a drizzle or dip of rich melted chocolate for an indulgent finish. Perfect for dessert lovers craving a simple yet satisfying coconut treat.
Ingredients
Scale
Macaroons
- 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 Chocolate Topping
- 4 oz semi-sweet or dark chocolate, melted
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix the Coconut Mixture: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until all ingredients are evenly mixed and the coconut is coated.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites with the salt using an electric mixer until stiff peaks form, ensuring a light and airy texture for the macaroons.
- Combine Mixtures: Gently fold the whipped egg whites into the coconut mixture. Use a spatula to blend carefully without deflating the egg whites to maintain the fluffiness.
- Form the Macaroons: Using a spoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Lightly press down the tops to shape small domes.
- Bake: Bake in the preheated oven for 18-20 minutes or until the macaroons turn golden brown around the edges and tops, indicating they’re perfectly cooked.
- Cool: Remove the baking sheet from the oven and let the macaroons cool for 5 minutes on the sheet. Then transfer them to a wire rack to cool completely for the best texture.
- Optional Chocolate Drizzle or Dipping: Melt the chocolate and either drizzle it over the cooled macaroons or dip their bottoms into the melted chocolate. Allow the chocolate to set at room temperature before serving.
Notes
- Make sure egg whites are beaten to stiff peaks for a light, fluffy texture.
- Do not overmix the egg whites into the coconut mixture to avoid deflating the batter.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
- If desired, chill dipped macaroons briefly to help chocolate set faster.
- Store macaroons in an airtight container at room temperature for up to 3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
