Coconut Macaroons
Chocolate and Coconut in a deliciously chewy Macaroon recipe that is absolutely heavenly.
Servings: 24
Calories:
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.