Description
Indulge in these chewy and golden coconut macaroons, enhanced with a rich sweetness from sweetened condensed milk and a hint of vanilla. Finished with optional chocolate chips for a decadent touch, these macaroons are perfect for any dessert table or sweet snack craving.
Ingredients
Scale
Main Ingredients
- 14 ounces sweetened condensed milk
- 3 egg whites
- 1 Tablespoon vanilla extract
- 14-16 ounces unsweetened shredded coconut
- 16 ounces chocolate chips (optional, for dipping or topping)
Instructions
- Preheat and prepare baking sheet: Line a cookie sheet with parchment paper to prevent sticking and preheat your oven to 400°F (204°C), ensuring it reaches the right temperature for even baking.
- Beat egg whites and vanilla: In the bowl of a stand mixer, add the egg whites and vanilla extract. Beat on medium-high speed until soft peaks begin to form, giving the macaroons their light texture.
- Combine remaining ingredients: Remove the bowl from the mixer and gently fold in the sweetened condensed milk and unsweetened shredded coconut until the mixture is well blended and sticky.
- Form macaroons: Using a tablespoon, drop dollops of the mixture onto the prepared parchment paper, spacing them evenly to allow for slight spreading during baking.
- Bake the macaroons: Place the tray in the oven and bake for 12 to 15 minutes, or until the edges and tops turn a lovely golden brown. If they are not quite golden after 15 minutes, continue baking in one to two minute increments, watching closely to prevent burning.
- Cool the baked cookies: Remove the macaroons from the oven and transfer the parchment paper with cookies onto a wire rack to cool completely. This helps them set and prevents sogginess.
- Optional chocolate topping: Once cool, melt the chocolate chips and optionally dip or drizzle over the macaroons for added richness. Allow the chocolate to set before serving.
Notes
- Ensure egg whites are beaten to soft peaks before folding to provide a light texture.
- You can adjust the amount of shredded coconut slightly based on desired chewiness.
- If adding chocolate, use good quality chips and allow chocolate to fully harden for best texture.
- Store macaroons in an airtight container at room temperature for up to one week.
- For a crispier exterior, try broiling the macaroons for 1-2 minutes after baking, watching carefully to avoid burning.
