Here’s a simple and delicious coconut dessert you can try: Coconut Macaroons!
Ingredients:
- 2 1/2 cups shredded coconut (sweetened or unsweetened, depending on your preference)
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- Pinch of salt
- Optional: 1/2 cup of chocolate chips for dipping
Instructions:
-
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
-
Mix the Coconut Base: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well to combine.
-
Whisk the Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until stiff peaks form. This means when you lift the beaters, the egg whites should stand up and not fall over.
-
Fold the Mixture Together: Gently fold the whipped egg whites into the coconut mixture, making sure not to deflate the egg whites too much. The result should be a fluffy, coconut-filled dough.
-
Shape the Macaroons: Using a spoon or your hands, form small mounds of the coconut mixture and place them onto the prepared baking sheet, spacing them about 1 inch apart.
-
Bake: Bake in the preheated oven for 15-18 minutes, or until the tops of the macaroons are golden brown.
-
Cool and Optional Dipping: Allow the macaroons to cool on a wire rack. If desired, melt chocolate chips in the microwave or using a double boiler, and dip the bottoms of the macaroons into the chocolate. Let them set before serving.
