Perfect Coconut Macaroons:


Perfect Coconut Macaroons:


• 3 cups sweetened shredded coconut

• 3/4 cup sweetened condensed milk

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon almond extract (optional)

• 2 large egg whites

• 1/4 teaspoon salt

• 1 cup semi-sweet chocolate chips (optional, for dipping)

• Maraschino cherries, drained and halved (optional, for decoration)


1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy cleanup.

2. In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract (if you're using it). Stir these ingredients together until they're well mixed.

3. In a separate bowl, beat the egg whites with the salt until stiff peaks form. This will give your macaroons a light and airy texture.

4. Carefully fold the beaten egg whites into the coconut mixture. It's important to be gentle here to maintain the airiness of the egg whites.

5. With a spoon or cookie scoop, drop rounded tablespoons of the macaroon mixture onto your prepared baking sheet. Keep them about an inch apart from each other.

6. Bake the macaroons in your preheated oven for 20-25 minutes. You'll know they're done when they turn a lovely golden brown color.

7. If you're using chocolate, melt the semi-sweet chocolate chips either in the microwave or over a double boiler. Then dip the bottoms of your cooled macaroons into the chocolate, placing them back on the parchment paper to set.

8. For a decorative touch, place a halved maraschino cherry on top of each macaroon.

9. Allow the macaroons to cool completely before you serve them.

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