Coconut Macaroons

$- 3 cups shredded unsweetened coconut - 2/3 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/4 teaspoon sea salt - 2 large egg whites - 1/4 teaspoon almond extract (optional) - 1 cup dark chocolate chips (for drizzling) Coconut macaroons need simple and tasty ingredients. Shredded coconut gives them a chewy bite. Sweetened condensed milk adds a sweet touch. Vanilla extract gives a nice flavor. A little sea salt balances the sweetness. Egg whites make the macaroons light and airy. You can add almond extract if you want a nutty hint. - Baking sheet - Parchment paper - Mixing bowls - Electric mixer - Rubber spatula - Ice cream scoop or tablespoon To make these delightful treats, you will need a few tools. First, grab a baking sheet and line it with parchment paper. This step keeps the macaroons from sticking. You need mixing bowls to combine the ingredients. An electric mixer helps whip the egg whites quickly. A rubber spatula is perfect for folding gently. Lastly, use an ice cream scoop or tablespoon to shape your macaroons. For the complete guide on making these delicious coconut macaroons, check the Full Recipe. - Preheat oven to 325°F (160°C). - Prepare the baking sheet with parchment paper. - Combine 3 cups of shredded coconut, 2/3 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of sea salt in a mixing bowl. Mix well until the coconut is evenly coated. - In a clean bowl, whip 2 large egg whites until stiff peaks form. - Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Take care not to deflate the egg whites. - Using a tablespoon or an ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Space them about 1 inch apart. - Bake for 15-20 minutes, or until the edges turn golden brown. - Once baked, let the macaroons cool for a few minutes on the baking sheet before moving them to a wire rack. - For an extra touch, melt 1 cup of dark chocolate chips and drizzle over the cooled macaroons. Allow the chocolate to set before serving. Follow the Full Recipe to ensure your macaroons turn out perfectly every time! Whipping egg whites is key for light and chewy macaroons. Whipped whites create air pockets, making them fluffy. Beat the egg whites until they form stiff peaks. This means the peaks stand tall without drooping. When you fold the whites into the coconut mix, do it gently. Use a rubber spatula to lift from the bottom. This helps keep the air in the whites. For even cooking, place your baking sheet in the center of the oven. This allows heat to circulate around the macaroons. Look for a golden edge on your macaroons. They should feel firm but soft in the center when done. To present your macaroons nicely, arrange them on a colorful plate. You can drizzle extra melted chocolate on top for a fun touch. Pair these treats with coffee or tea for a sweet snack. They also go well with a cold glass of milk. For more ideas, check out the Full Recipe for different serving styles. {{image_2}} You can easily switch up the flavors in coconut macaroons. Adding extracts boosts taste. Try coconut or lemon extract for a twist. A little almond extract adds a nutty note. You can also mix in spices like cinnamon or nutmeg. A bit of citrus zest gives a fresh kick. For a lighter version, use low-fat sweetened condensed milk. This keeps the macaroons moist without adding too many calories. You can also use sugar substitutes for sweetened condensed milk. Options like stevia or monk fruit keep the sweetness without the sugar. Chocolate is a great addition to coconut macaroons. You can drizzle dark, milk, or white chocolate on top. Each type adds a unique flavor. You can also dip the macaroons in chocolate. Dipping gives a nice coating, while drizzling adds a fun touch. Try both to see which you like best! For the full recipe, refer to the Coconut Bliss Macaroons section above. To keep your coconut macaroons fresh, store them in an airtight container. This will help keep them chewy and tasty. You can place a piece of parchment paper between layers. This prevents them from sticking together. For the best taste, store these macaroons in the fridge. They will stay fresh for about a week. If you want to keep them longer, freeze them. Frozen macaroons can last up to three months. Just make sure to wrap them well. If you want to enjoy your macaroons warm, reheating is easy. Place them in the oven at a low temperature, around 300°F (150°C). Heat for about five to ten minutes. This will keep them chewy and soft. Avoid using the microwave, as it can make them soggy. Instead, stick to the oven for that perfect texture. Enjoy your delightful treat anytime! What are the main differences between coconut macaroons and macaron? Coconut macaroons are chewy cookies made with shredded coconut. They are often sweet and sticky. Macaron, on the other hand, are French meringue cookies. They use almond flour and have a smooth shell. Macaron are filled with cream or ganache. Can coconut macaroons be made gluten-free? Yes, coconut macaroons are naturally gluten-free. They use coconut and egg whites instead of flour. Always check your ingredients to ensure no gluten is added. How can I adjust the recipe for serving size? You can double or halve the ingredients to fit your needs. For example, if you want 10 macaroons, use half of each ingredient in the Full Recipe. This keeps the texture and flavor the same. Is it possible to make these without egg whites? Yes, you can use aquafaba instead. Aquafaba is the liquid from canned chickpeas. It acts like egg whites when whipped. Use about 3 tablespoons of aquafaba for each egg white. What can I use instead of sweetened condensed milk? You can use coconut cream mixed with sugar. Heat the coconut cream and stir in sugar until dissolved. This mixture gives a similar sweetness and texture. Are there alternatives for shredded coconut? Yes, you can use desiccated coconut or flaked coconut. Just make sure they are unsweetened. This keeps your macaroons from being too sweet. You learned about making delicious coconut macaroons from scratch. We discussed the ingredients, tools, and steps you need to follow. I shared tips to achieve the perfect texture and also suggested fun variations. Storing and reheating your macaroons correctly keeps them tasty. Remember, experimenting with flavors can make your treats even better. Enjoy baking and tasting your own creations. These macaroons are sure to impress!$

Indulge in the deliciousness of Coconut Bliss Macaroons! These easy-to-make treats combine shredded coconut, sweetened condensed milk, and a drizzle of dark chocolate for an irresistible dessert. Perfect for gatherings or a sweet treat at home, these macaroons are sure to impress! Ready to create your own batch?

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Ingredients

3 cups shredded unsweetened coconut

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon sea salt

2 large egg whites

1/4 teaspoon almond extract (optional)

1 cup dark chocolate chips (for drizzling)

Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and sea salt. Mix well until the coconut is evenly coated.

In a separate clean bowl, whip the egg whites until stiff peaks form. This may take around 3-4 minutes using an electric mixer.

Gently fold the whipped egg whites into the coconut mixture using a rubber spatula, being careful not to deflate the egg whites.

If using almond extract, add it now and fold gently.

Using a tablespoon or a small ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for about 15-20 minutes, or until the edges are golden brown.

Once baked, remove from the oven and allow the macaroons to cool on the baking sheet for a few minutes before transferring to a wire rack.

While the macaroons cool, melt the dark chocolate chips in the microwave or over a double boiler until smooth.

Drizzle the melted chocolate over the cooled coconut macaroons using a fork or a piping bag for a decorative touch.

Allow the chocolate to set before serving.

Prep Time: 15 min | Total Time: 40 min | Servings: 20 macaroons