Get the Recipe:
Coconut Macaroons
These wonderfully delicious Coconut Macaroons mix quickly and easily in just one bowl. A must-make for coconut lovers!
Ingredients
- 3/4 cup (180 ml) sweetened condensed milk
- 2 egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 14- ounce package (397 g) sweetened shredded coconut
- 1 1/3 cups (226 g) semisweet chocolate
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Instructions
- Whisk together the condensed milk, egg whites, vanilla extract, almond extract, and salt until thoroughly mixed and a little frothy.
- Fold in the coconut.
- Scoop 2-tablespoon portions of the batter and place on parchment-lined baking sheets. Use a spoon to help shape into a dome.
- Place the pans in the refrigerator, and chill for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake one pan at a time for 16 to 18 minutes, or until the macaroons appear set and the coconut is lightly toasted.
- Place the pans on wire racks, and allow to cool completely.
- Place the chocolate in a microwave-safe bowl. Melt at half power in 30-second increments until the chocolate melts when stirred. Alternatively, melt the chocolate in a double boiler.
- Dip the bottoms of the cooled macaroons into the melted chocolate. Place them back on the parchment paper or on a fresh sheet of parchment. If you like, you can additionally or instead drizzle chocolate over the top of the macaroons. Allow to set.
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Notes
- Store in an airtight container at room temperature up to a week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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