Chewy Macaroons
Indulge your sweet tooth with these irresistibly chewy macaroons, a perfect treat for coconut lovers and dessert enthusiasts alike! Made with just a handful of pantry staples like sweetened shredded coconut, sweetened condensed milk, and fluffy whipped egg whites, these delightful cookies boast a golden exterior with a soft, chewy center. Whether you enjoy them plain or elevate them with a drizzle of rich semi-sweet chocolate, these macaroons are as elegant as they are easy to make. With a quick 15-minute prep time and just 20 minutes in the oven, this recipe yields 24 bite-sized delights that are perfect for holiday platters, afternoon snacks, or a crowd-pleasing homemade dessert. Store them in an airtight container and savor their flavorful simplicity all week long!
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Recipe Information
Ingredients
- 360 grams sweetened shredded coconut
- 300 grams sweetened condensed milk
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
- 2 large egg whites
- 120 grams semi-sweet chocolate chips (optional, for drizzling or dipping)
Instructions
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well blended.
In a separate clean and dry mixing bowl, use an electric hand mixer or stand mixer to whisk the egg whites on medium speed until stiff peaks form, about 2-3 minutes.
Gently fold the beaten egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites. Mix until just combined.
Using a medium cookie scoop (or your hands), scoop heaping spoonfuls of the mixture and place them about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 18-20 minutes, or until the tops and edges are golden brown. Rotate the baking sheets halfway through baking for even cooking.
Remove the macaroons from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
If adding chocolate, melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth.
Drizzle the melted chocolate over the cooled macaroons using a spoon, or dip the bottoms of the macaroons into the chocolate and place them on parchment paper to set.
Allow the chocolate to harden before serving or storing. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 435.5 g | 158% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 341.3 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 989 mg | 76% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
