Coconut Macaroons
Chewy coconut macaroons made with sweetened shredded coconut, sweetened condensed milk and egg whites, baked until the edges are golden. Dip the bottoms in dark chocolate if you like.
Ingredients
- 14 ounces sweetened shredded coconut about 5 1/3 cups
- 3/4 cup sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Optional
- 4 ounces dark or semisweet chocolate for dipping
Instructions
- Set the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large bowl, stir together the coconut, sweetened condensed milk, vanilla and salt until all the coconut is coated.
- In a clean, dry bowl, whisk the egg whites until foamy with soft peaks. Fold them into the coconut mixture until no streaks remain.
- Drop 1 1/2 tablespoon mounds onto the lined sheets about 2 inches apart, pressing each lightly so it holds a rounded shape. Makes about 20.
- Bake for 20 to 25 minutes, until the tops and edges are golden brown. The centres will still be soft.
- Leave on the pans for 10 minutes, then move to a rack to cool completely.
- Melt the chocolate in 20-second bursts in the microwave, stirring between each. Dip the bottom of each cooled macaroon, set on parchment and let the chocolate set.
Notes
Store cooled macaroons in an airtight container at room temperature for up to 5 days, or freeze undipped for up to 3 months. Use sweetened shredded coconut; unsweetened coconut gives a dry, crumbly cookie.