Milky, sweet and chewy Coconut Macaroons are smooth like melted butter. Dipped in Chocolate takes the cookie to a whole new level of mmmm good. These Macaroons are also fun to make. The anticipation just grows when you know the combination of flavors are going to make a treat that will absolutely set your tastebuds off to heavenly satisfaction. I can eat a plateful of these by my self but they are perfect for sharing. My family and I agree, we highly recommend you try these at least once to see for yourself how simply wonderful they really are.
Watch the video and follow the instructions below to have a plate full of mouthwatering Macaroons on the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I love to wash these down with a cold glass of milk but they are pretty nice with coffee in the mornings also. What better way to start your day than Chocolate, chewy coconut cookies with your favorite cup of coffee? Thanks for visiting and see you again soon.
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In a large bowl: combine coconut flakes, condensed milk and vanilla extract. Mix well and set a side.
In a separate bowl: add egg whites and salt. Use an electric mixer and beat for 3-5 minutes or until stiff peaks form.
Use a spatula and fold the egg whites into the coconut mixture.
Then place the coconut dough, using a medium sized cookie scooper (about 2 tbsp), on the baking sheet. Spacing them 1″ apart. For best results, gently form them into a ball while placing them. You should have about 20-24 macaroons.
Bake in the oven for 20-25 minutes or until the edges are golden brown. Immediately move them from the baking sheet to a baking rack to cool completely.
Dip the bottom of the Macaroons in the chocolate then set on parchment paper. Place the Macaroons in the refrigerator for 15 minutes or until the chocolate has set.
Store in an airtight container at room temperature for up to a week.
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Coconut Macaroons
Ingredients
- 14 oz sweetened shredded coconut (1 bag) Preferred Baker's Angel Flakes
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ½ tsp salt
Melted Chocolate
- 4 oz semi-sweet chocolate wafers or chips
Instructions
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- In a large bowl: combine coconut flakes, condensed milk and vanilla extract. Mix well and set a side.
- In a separate bowl: add egg whites and salt. Use an electric mixer and beat for 3-5 minutes or until stiff peaks form.
- Use a spatula and fold the egg whites into the coconut mixture. Then place the coconut dough, using a medium sized cookie scooper (about 2 tbsp), on the baking sheet. Spacing them 1" apart. For best results, gently form them into a ball while placing them. You should have about 20-24 macaroons.
- Bake in the oven for 20-25 minutes or until the edges are golden brown. Immediately move them from the baking sheet to a baking rack to cool completely.
Optional : Dip Chocolate
- Microwave: In a glass heat proof bowl: add chocolate cook for 1 minute at half power. Remove and stir (careful hot) then cook for another minute until melted and smooth. Double broiler: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers to the glass bowl. Stir until smooth. Remove from stovetop (careful hot).
- Dip the bottom of the Macaroons in the chocolate then set on parchment paper. Place the Macaroons in the refrigerator for 15 minutes or until the chocolate has set.
Store in an airtight container at room temperature for up to a week.
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