Do you like coconut? If so, then you are going to love these yummy homemade coconut macaroons. They are so easy to make and packed full of coconut flavor. Kick them up a notch by dipping them in chocolate. If I can do it, you can do it!
Servings: 24 people
- 1 cup sweetened condensed milk 380g
- 14 oz. sweetened coconut flakes 396g
- 1 tsp. vanilla extract 4ml
- 2 large egg whites
- pinch of table salt
- 1/2 cup of chocolate semi-sweet, milk, dark, etc. (175g) This will only coat the bottoms of about half of them.
Preheat the oven to 325 F/162 C. Mix together the coconut flakes, sweetened condensed milk, and vanilla extract in a large bowl. Use a spoon or sturdy spatula.
In a separate large bowl add the egg whites and salt and mix with a stand mixer or hand mixer until stiff peaks form. When you pull up the mixer the egg whites will hold their shape.
Add the egg whites to the large bowl of coconut flakes and fold them in. DONT stir or mix, just fold them in with a spatula, this will preserve the air bubbles you created in the egg whites.
Scoop spoonfuls of macaroons batter/dough onto a sheet pan or cookie sheet lined with parchment paper or a silicone mat. Keep them about an inch to an inch and a half apart. They won't spread much if at all. Bake them on the middle rack for 23 to 26 minutes. Turn the pan every 6 to 7 minutes to ensure even browning.
Once baked, removed them from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
They are done! If you like you can dip them in melted chocolate. Melt the chocolate in the microwave or on the stovetop with the double boiler method. If using the microwave, use bursts of 25 seconds, then stir, etc. until melted.Dip the coconut macaroons in the chocolate only about 1/4th inch deep and then place them back on the sheet pan. Once you are done dipping them, place them in the fridge for 20 to 30 minutes so the chocolate can set. Enjoy!!