These macaroons are the recipe that made me begin my Saturday baking practice!
Growing up, I didn't like coconut but over the last couple years, I've come to love coconut. Especially when coconut is paired with chocolate.
I was surprised at how easy these macaroons were to make and I know I'll make them again when I need to whip up something that's quick to make and yummy to eat.
5 cups sweetened coconut flakes, divided
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract or vanilla bean paste
2 large egg whites
1/4 teaspoon salt
1 tablespoon sugar
8 ounces bittersweet or semisweet chocolate, melted
WHAT YOU'LL NEED:
2 baking sheets lined with parchment paper
2 large mixing bowls
Handheld electric mixer
1 baking sheet lined with wax paper (can be one of the 2 sheets above used a 2nd time)
TO MAKE THE MACAROONS
Move your oven rack to the center position and preheat the oven to 350º
Sprinkle 2 cups of the coconut over one of your lined baking sheets
Toast in the oven until golden brown, stirring every minute or 2 to avoid burning
Remove from the oven
Mix sweetened condensed milk and vanilla in a large mixing bowl
Stir in the toasted coconut and the remaining untoasted coconut (3 cups)
In another large mixing bowl, beat the egg whites and salt until frothy
Add the sugar and beat until soft peaks form
Gently fold the egg white mixture into the coconut mixture
Spoon 3 tablespoons of the mixture per cookie on your prepared baking sheet, spacing the mounds 2 inches apart, making the mound 2-inches in diameter
Bake the cookies for 14 minutes, until the bottom is a golden brown
Cool completely on a wire rack
Once the cookies are cooled, dip the bottoms into the melted chocolate and set on a baking sheet lined with wax paper
Place the sheet in the freezer for 5 minutes to set the chocolate
I urge you to give this a try, especially if you have leftover condensed milk from last week's recipe!
If you do give these a go, drop a comment below and share them on Instagram with the hashtag #LetsDoughThis. Be sure to tune in to my Instagram story (@TheLittlePinkBakery) on Saturday for the next Saturday bake!