Ingredients
Macaroon Base
- 14 ounces sweetened coconut flakes
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon pure vanilla extract
- 2 egg whites, at room temperature
- ¼ teaspoon salt
Optional
- Melted dark chocolate (for dipping)
Instructions
- Prep. Preheat the oven to 325˚F to ensure it is ready for baking your macaroons.
- Make the coconut mixture. In a large mixing bowl, combine the coconut flakes, sweetened condensed milk, and vanilla extract. Stir well to create a sticky, sweet base for the macaroons and set aside.
- Beat the eggs. Using an electric mixer, whip the egg whites with salt on high speed until medium-firm peaks form. This step is essential for adding lightness and structure to the macaroons.
- Combine. Gently fold the whipped egg whites into the coconut mixture, taking care not to deflate the airiness, creating a fluffy batter.
- Shape and bake. Use an ice cream scoop to drop evenly sized mounds of batter onto parchment paper-lined baking sheets. Bake in the preheated oven for 20 to 25 minutes or until the edges and tops turn golden brown.
- Cool. Transfer the macaroons to a cooling rack and allow them to cool completely; this helps them set and maintain their shape.
- Add chocolate (optional). Once cooled, dip the bottoms of the macaroons in melted dark chocolate. Place them face down on a wax paper-lined baking sheet and refrigerate for 5 to 10 minutes until the chocolate is firm.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Do not overmix the egg whites into the coconut mixture to maintain fluffiness.
- Use parchment paper on baking sheets to prevent sticking and to ease cleanup.
- Chocolate dipping is optional but adds a lovely depth of flavor.
- Store macaroons in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
