Perfect Coconut Macaroons
Crisp on the outside, chewy on the inside, these *Perfect Coconut Macaroons* are the ultimate treat for coconut lovers! Made with sweetened shredded coconut, rich condensed milk, and a hint of pure vanilla and almond extract, these bite-sized delights are easy to whip up in just 15 minutes of prep time. The secret to their light yet decadent texture lies in folding in stiffly beaten egg whites, creating an irresistible balance of airy and dense. Bake them to a golden perfection, and for a touch of indulgence, dip them in glossy semi-sweet chocolate. Perfect as a quick dessert, a gluten-free snack option, or an elegant addition to any holiday spread, these coconut macaroons are sure to disappear fast. Store leftovers easily to savor their melt-in-your-mouth texture for days.
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Recipe Information
Ingredients
- 300 grams sweetened shredded coconut
- 200 grams sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon almond extract
- 2 large egg whites
- 0.25 teaspoon salt
- 120 grams semi-sweet chocolate (optional, for dipping)
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Mix thoroughly until the ingredients are well incorporated.
In a separate large, clean bowl, whisk the egg whites and salt together. Using either a hand mixer or a stand mixer with a whisk attachment, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture using a rubber spatula. Be careful not to deflate the egg whites as you fold.
Using a small cookie scoop or two teaspoons, drop mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 16-18 minutes, or until the tops are lightly golden brown. Be sure to rotate the baking sheets halfway through for even baking.
Remove the macaroons from the oven and allow them to cool completely on the baking sheets.
If dipping in chocolate, melt the semi-sweet chocolate in a heatproof bowl set over a pot of simmering water (double-boiler method) or in the microwave in short bursts, stirring frequently.
Once the chocolate is melted and smooth, dip the bottoms of the cooled macaroons into the chocolate and place them back onto the parchment-lined baking sheet. Allow the chocolate to set completely at room temperature or in the refrigerator.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 355.3 g | 129% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 276.5 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 658 mg | 51% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1773 mg | 38% | |
*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.
