Pongaroons Macaroon Cookies Recipe
Indulge in the perfect balance of chewy and crispy with this delightful Pongaroons Macaroon Cookies Recipe! Made with just a few simple ingredients, these coconut-infused treats are elevated by a hint of vanilla and a zesty optional twist of orange zest, making them irresistibly flavorful. Whipped egg whites lend a light, airy texture to these golden cookies, while a drizzle of rich dark chocolate adds a decadent finishing touch for chocolate lovers. Ready in just 35 minutes, these crowd-pleasing cookies are ideal for holiday gatherings, sweet snacks, or gifting. Impress your taste buds with this easy-to-make macaroon cookie recipe that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 3 cups Unsweetened shredded coconut
- 0.75 cups Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest (optional for a citrus twist)
- 2 large Egg whites
- 0.25 cups Granulated sugar
- 0.5 cups Dark chocolate (for drizzle, optional)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and orange zest (if using). Stir until fully combined and set aside.
In a separate clean, dry bowl, beat the egg whites using an electric hand mixer or stand mixer until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the air in the egg whites. Use a spatula and mix just until fully incorporated.
Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 18-20 minutes, or until the edges and tops of the cookies are golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the dark chocolate in the microwave or over a double boiler. Drizzle the melted chocolate over the cooled cookies for an extra touch of decadence.
Allow the chocolate to set before serving. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.0 g | 295% | |
| Saturated Fat | 184.7 g | 924% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 303.7 g | 110% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 241.4 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 798 mg | 61% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3049 mg | 65% | |
*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.
