Coconut Macaroons
Light, fluffy coconut based cookies dipped in chocolate.
Servings: 20 cookies
Ingredients
- 3 cups (150 g) unsweetened shredded coconut
- ¼ cup (30 g) all-purpose flour
- ¼ tsp (~1 g) salt
- ½ can (230 g) sweetened condensed milk
- 1 tsp (4 g) vanilla extract
- 2 egg whites
- 2 tbsp (30 g) granulated sugar
- chocolate for dipping
Instructions
- Preheat oven to 325°F.
- In a large mixing bowl, combine the flour, shredded coconut, and salt.
- Add the sweetened condensed milk and vanilla extract. Stir to coat the coconut.
- In a separate bowl, combine the egg whites, sugar, and salt. Whip the egg whites until they form soft peaks using a whisk or electric mixer.
- Fold the egg white mixture into the coconut mixture until all ingredients are well combined.
- Scoop the macaroon batter into balls on a parchment-lined baking tray. Bake at 325°F for 20-25 minutes, or until the macaroons are golden brown on top.
- Set aside to cool, dip in melted chocolate if desired, and enjoy!