Description
Delightful coconut macaroons blend sweet shredded coconut with delicate egg whites for a heavenly treat. Crisp golden edges and tender centers promise a blissful bite that connects you with tropical indulgence.
Ingredients
Scale
Main Coconut Ingredients:
- 3 cups (680 grams) sweetened shredded coconut
Egg and Dairy Ingredients:
- 2 large egg whites
- ¾ cup (177 milliliters) sweetened condensed milk
Flavoring and Seasoning Ingredients:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Decoration Ingredient:
- 1 cup (170 grams) semi-sweet or dark chocolate chips
Instructions
- Prepare the oven environment by heating to 325F (165C) and lining a baking sheet with parchment paper or silicone mat.
- Create the coconut base by thoroughly mixing shredded coconut, sweetened condensed milk, and vanilla extract in a large mixing bowl until ingredients are evenly distributed.
- Separate the egg whites and vigorously whip them with salt using an electric mixer until they form stiff, glossy peaks with defined structure.
- Delicately incorporate the whipped egg whites into the coconut mixture, folding gently to maintain the airy texture without deflating the whites.
- Form uniform mounds of the macaroon mixture using a cookie scoop, placing them strategically on the prepared baking sheet with slight separation between each portion.
- Slide the baking sheet into the preheated oven and bake for 20-25 minutes, monitoring the color transformation until edges and tops turn a rich golden brown.
- Allow macaroons to rest on the baking sheet for a brief 5-minute cooling period, then carefully transfer to a wire rack for complete cooling.
- Optional chocolate enhancement involves melting chocolate chips through careful microwave intervals, then either dipping macaroon bottoms or artfully drizzling over the tops.
- Place chocolate-adorned macaroons on parchment paper, permitting the chocolate to solidify at room temperature.
Notes
- Ensure egg whites are completely free from yolk for perfect meringue texture, as even a tiny bit of yolk can prevent proper whipping.
- Use unsweetened shredded coconut for a less sweet version, ideal for those watching sugar intake.
- Toast coconut beforehand for deeper, nuttier flavor by spreading on a baking sheet and baking at 325F for 5-7 minutes until lightly golden.
- For gluten-free guests, double-check all ingredients to confirm they’re certified gluten-free, especially condensed milk and vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg