Easy Coconut Macaroons

INGREDIENTS

• 1 bag sweetened shredded coconut 396g, 14-ounce
• ▢⅔ cup sweetened condensed milk (160ml)
• ▢1 teaspoon vanilla extract
• ▢½ teaspoon salt
• ▢2 large egg whites room temperature
• ▢6 ounces semi-sweet chocolate chips or chopped bars (170g)

INSTRUCTIONS

1. Preheat the oven to 325F. 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 peaks form, about 3 minutes. Fold the egg whites into the coconut mixture.
4. Using a 1 ½-tablespoon ice cream scoop, scoop the cookie batter onto the lined baking sheets, spacing about 1 inch apart.
5. Bake, 1 sheet at a time, for 20 to 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan.
6. Place the semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 15- to 30-second intervals, stirring between each, until the chocolate is smooth and melted.
7. Dip the bottom of the warm cookies in the chocolate. Place back on the lined baking sheets and let cool completely at room temperature. You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired. Cookies can be stored in an airtight container at room temperature for up to 1 week.

EQUIPMENT

• Mixing Bowls▢
• Electric or stand mixer▢
• Baking Sheets▢
• Parchment paper

TIPS

• Eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
• Make sure there are no traces of egg yolks in the egg whites. The egg yolks will prevent the egg whites from forming peaks.
• Avoid over-baking the macaroons as it will dry them out and make them crumbly.
• When folding the egg whites with the coconut mixture, do so gently, so egg whites do not deflate.
• Always use parchment paper or a silicone liner for the baking sheets, as the bottoms will get too brown without it.
• Using a cookie scoop to portion the coconut macaroons will help them be uniform and bake evenly.
• This recipe makes a delightfully textured macaroon but doesn’t use the whole can of sweetened condensed milk. If you prefer a gooey macaroon, you can use the whole can. However, the cookies will spread a bit more at the base and may get darker in color on the bottom.
• Toast the coconut just slightly before mixing the batter for more coconut flavor.
• Instead of dipping the coconut macaroons in the chocolate, you can drizzle them over the top instead.