Mhmmmif you love coconut, then you are going to love these coconut macaroons. They are so easy and better than store bought. Be sure to follow the directions and hints exactly and you shouldn't have any trouble.
14 ounces sweetened shredded coconut
1-14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Dark, semi-sweet or milk chocolate chips, melted, for drizzling
- Preheat the oven to 325 degrees F. In a large bowl combine the coconut, condensed milk, and vanilla. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make stiff, firm peaks. Carefully fold the egg whites into the coconut mixture. Refrigerate dough for about 30 minutes before dropping onto cookie sheets. Then, be sure to refrigerate dough while each batch is baking and bake one batch at a time.
- Line the cookie sheets lined with parchment paper or silpat. (I like to use the silpat to ensure the cookies won't stick. If using parchment paper, lightly spray parchment paper with cooking spray (Pam). Drop the dough onto the cookie sheets using either a 1 inch or 1 3/4-inch diameter ice cream scoop, or even 2 teaspoons. If your first batch spreads even after refrigerating the dough, then refrigerate the cookie sheets filled with dough balls for 15 minutes. Bake for 25 to 30 minutes, until golden brown. Cut the baking time if using the smaller scoop. (I cut it to about 9-11 minutes) Cool for 2-3 minutes. Drizzle with melted chocolate. (So that the chocolate won't burn, I melt my chocolate over a double boiler instead of in the microwave.) Makes approximately 20 cookies, more if using the smaller scoop. They stay very moist and can be frozen.
Note: I use the better brand coconut; it's moister and makes for a better macaroon, in my opinion.
Note: For a change-of-pace, try adding the one tablespoon zest of orange, lemon, or lime when
combining the coconut, condensed milk, and the vanilla.
Note: For an even more festive macaroon during the various holidays, add a drop or two of the
appropriate food coloring to the egg whites.