Description
Coconut macaroon magic begins with simple ingredients that create irresistible treats. Rich, chewy morsels offer sweet satisfaction and delightful texture for passionate bakers and dessert enthusiasts.
Ingredients
Scale
- 3 cups (680 grams/24 oz) sweetened shredded coconut
- 2 large egg whites
- ¾ cup (177 milliliters/6 fl oz) sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup (170 grams/6 oz) semi-sweet or dark chocolate chips
Instructions
- Preparation: Preheat oven to 325F (165C) and prepare baking sheet with parchment paper or silicone mat, ensuring optimal baking environment.
- Coconut Mixture: Combine shredded coconut, sweetened condensed milk, and vanilla extract in a large bowl, stirring until ingredients meld into a cohesive texture.
- Egg White Transformation: Whip egg whites with salt using an electric mixer until stiff, glossy peaks form, creating a light, airy foundation.
- Gentle Incorporation: Fold whipped egg whites into coconut mixture with delicate strokes, preserving the ethereal volume and preventing deflation.
- Shaping and Baking: Portion macaroon mixture using a cookie scoop onto prepared baking sheet, spacing mounds evenly, then bake for 20-25 minutes until edges and tops achieve a rich golden-brown hue.
- Cooling and Finishing: Rest macaroons on baking sheet for 5 minutes, then transfer to wire rack for complete cooling; optionally, enhance with chocolate by melting chips and either dipping macaroon bottoms or drizzling elegantly over tops.
- Chocolate Setting: Place chocolate-decorated macaroons on parchment paper, allowing chocolate to solidify at room temperature before serving.
Notes
- Whip Egg Whites Precisely: Ensure egg whites are at room temperature and use a clean, grease-free bowl to achieve maximum volume and stability when whipping.
- Fold Gently: Use a spatula with a light, cutting motion when incorporating egg whites to preserve their delicate air bubbles and maintain the macaroons’ light, fluffy texture.
- Check Moisture Balance: If mixture seems too wet, add extra shredded coconut; if too dry, incorporate a small amount of condensed milk to achieve perfect binding consistency.
- Prevent Burning: Watch macaroons closely during the last 5 minutes of baking, as coconut can quickly shift from golden brown to burnt due to its high sugar content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 172
- Sugar: 15 g
- Sodium: 58 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg