Original video by @PreppyKitchen — all credit to the creator. Full write-up on their site ↗
Easy Coconut Macaroons
Chewy, golden coconut macaroons made from a handful of pantry staples and dipped in melted semi-sweet chocolate. Crisp on the outside, moist and sweet inside, and naturally gluten-free.
Ingredients
- 14 ouncesweetened shredded coconut · 1 bag (396g)
- 2/3 cupsweetened condensed milk · 160ml; see creator's notes about using the whole can
- 1 teaspoonvanilla extract
- 1/2 teaspoonsalt
- 2large egg whites · room temperature
- 6 ouncessemi-sweet chocolate chips or chopped bars · 170g
Steps
- 1
Preheat the oven to 325°F. Line two rimmed baking sheets with parchment paper.
- 2
In a large bowl, stir together the coconut, condensed milk, vanilla, and salt.
- 3
In another larger bowl, beat the egg whites on high speed until stiff, glossy peaks form, about 3 minutes.
- 4
Gently fold the beaten egg whites into the coconut mixture.
- 5
Using a 1½-tablespoon scoop, scoop the batter onto the lined baking sheets, spacing the mounds about 1 inch apart.
- 6
Bake one sheet at a time for 20 to 25 minutes, until the tops and bottom edges are golden brown. Let cool completely on the pan.
- 7
Place the semi-sweet chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring between each, until smooth and melted.
- 8
Dip the bottom of each cooled cookie in the chocolate, return it to the lined baking sheet, and let sit at room temperature until the chocolate is set, about 1 hour.
Creator's notes
Instead of dipping, you can drizzle the chocolate over the tops of the cookies. Store in an airtight container at room temperature for up to 1 week.
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