Certainly! Here’s a recipe for perfect coconut macaroons:
Ingredients:
- 3 cups shredded coconut (sweetened or unsweetened, depending on your preference)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites, at room temperature
- Optional: 1 cup chocolate chips or melted chocolate for dipping (if you want chocolate-covered macaroons)
Instructions:
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
- In a separate clean, dry bowl, beat the egg whites until stiff peaks form. This can take a few minutes, so using an electric mixer can be helpful.
- Gently fold the beaten egg whites into the coconut mixture until well combined. Be careful not to deflate the egg whites too much; you want to maintain the lightness.
- Using a cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet, leaving some space between each macaroon.
- Bake in the preheated oven for 15-20 minutes or until the edges are golden brown. Keep an eye on them to prevent over-browning.
- If you’re dipping the macaroons in chocolate, allow them to cool completely before melting the chocolate. Dip the bottoms or drizzle the tops with melted chocolate, and place them on parchment paper to set.
- Allow the macaroons to cool completely on the baking sheet before transferring them to a serving plate or storing them in an airtight container.
Enjoy your perfect coconut macaroons! They’re great for any occasion and make a delightful treat.
