Classic Coconut Macaroons
Components:
- Three cups of grated, sweetened coconut
- A third of a cup of sweetened condensed milk
- One tsp vanilla essence
- 1/4 tsp almond extract (may be skipped).
- A dash of salt
- Two big egg whites
- 1/4 teaspoon (optional) cream of tartar
- Chocolate to dip in or drizzle over (optional)
Guidelines:
- Set the Oven’s Temperature to 325°F (160°C). Use parchment paper to line a baking sheet.
- To make the Coconut Base Mix, put the shredded coconut, sweetened condensed milk, vanilla essence, almond extract (if using), and a small amount of salt in a big bowl. Until the coconut is coated evenly, thoroughly mix.
- Beat the egg whites (and cream of tartar, if using) in a another bowl until stiff peaks form. This contributes to the light texture of the macaroons.
- Fold Together: Just combine the egg whites and coconut mixture by gently folding them in. Take care not to overly deflate the egg whites.
- Form the macaroons: Using your hands or a cookie scoop, make little mounds (about 1.5 inches) on the baking sheet that are spaced about 1 inch apart.
- Bake: Bake the macaroons for 20 to 25 minutes, or until the tops are golden brown, in a preheated oven.
- Cool: Take them out of the oven and allow them to cool for a few minutes on the baking sheet, then place them to a wire rack to finish cooling.
- Optional Chocolate Drizzle: Use a double boiler or microwave to melt chocolate if you’d like to add some. Once the macaroons have cooled, dip or drizzle them in the melted chocolate and allow them set.
Have fun!
- The surface of these macaroons is slightly crisp, while the middle is mushy. Ideal for sharing or as a treat!