Coconut macaroons are a delightful dessert, combining the tropical flavor of coconut with a chewy, slightly crispy texture. They’re incredibly easy to make and require just a handful of ingredients. Whether for a quick treat or a holiday dessert platter, these macaroons are sure to impress.
Equipment:
- Mixing bowls
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Cooling rack
Ingredients:
- 3 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- Optional: melted chocolate for drizzling or dipping
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Ingredients:
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully incorporated.
- Prepare the Egg Whites:
- In a separate bowl, whisk the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.
- Shape the Macaroons:
- Use a spoon or cookie scoop to form small mounds of the mixture (about 1–2 tablespoons each) and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake:
- Bake for 20–25 minutes, or until the edges and tops are golden brown.
- Cool:
- Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Optional Chocolate Drizzle:
- Once the macaroons are completely cool, drizzle melted chocolate over them or dip the bottoms in chocolate for an extra indulgent touch.
Presentation Ideas:
- Arrange the macaroons on a platter and sprinkle with a light dusting of powdered sugar for a festive look.
- Serve with a cup of coffee or tea for a delightful pairing.
Tips:
- Use unsweetened coconut if you prefer a less sweet treat.
- Ensure your egg whites are at room temperature for better whipping results.
- Store the macaroons in an airtight container for up to a week, or freeze for longer storage.
Coconut macaroons are a simple yet elegant dessert that highlights the rich flavor of coconut. Their chewy texture and golden exterior make them irresistible. Whip up a batch for your next gathering or just to enjoy as a sweet homemade treat!
Coconut Macaroons Recipe
Indulge in chewy, sweet Coconut Macaroons made with just a few simple ingredients. Perfect for dessert or a snack, these delightful treats are a crowd favorite!
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Cooling rack
Ingredients
- 3 cups sweetened shredded coconut
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- Optional: melted chocolate for drizzling or dipping
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Ingredients:
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully incorporated.
- Prepare the Egg Whites:
- In a separate bowl, whisk the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.
- Shape the Macaroons:
- Use a spoon or cookie scoop to form small mounds of the mixture (about 1–2 tablespoons each) and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake:
- Bake for 20–25 minutes, or until the edges and tops are golden brown.
- Cool:
- Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Optional Chocolate Drizzle:
- Once the macaroons are completely cool, drizzle melted chocolate over them or dip the bottoms in chocolate for an extra indulgent touch.
Leave a Reply