Chewy Coconut Macaroons
Ingredients: sweetened shredded coconut, sweetened condensed milk, vanilla, salt, large egg whites · 45 min cook time · 250kcal · ~₩11,900
Ingredients
396g sweetened shredded coconut, 0.66cup sweetened condensed milk, 1tsp vanilla, 0.5tsp salt, 2개 large egg whites, 6oz semi-sweet chocolate chips or chopped chocolate
Instructions
1. Preheat your oven to 325°F (160°C) and line two rimmed baking sheets with parchment paper.
2. In a large bowl, combine 1 14-oz bag (396g) of sweetened shredded coconut. Break it up a little with your hands if needed.
3. Add 2/3 of a cup of sweetened condensed milk to the coconut.
4. Add 1 teaspoon of vanilla and 1/2 teaspoon of salt to the mixture. Give these a good stir.
5. In a separate, larger bowl, add two large egg whites. Beat them on high with a mixer until you have nice, stiff peaks (about 3 minutes).
6. Gently fold the stiffened egg whites into the coconut mixture until nicely combined. Do not overmix to avoid collapsing the air bubbles.
7. Grab 1 1/2 tablespoon-sized scoops of the mixture and place them 1 inch apart on your parchment-lined baking sheets. If they are misshapen, use your fingers to gently form them.
8. Bake the macaroons in the preheated oven at 325°F (160°C) for 20 to 25 minutes, or until the top and bottom are a nice golden color. Do not overbake.
9. Let the macaroons cool completely before enjoying.
10. For a final touch, melt 6 oz of semi-sweet chocolate chips or chopped chocolate. You can do this in a microwave at half power in 30-second increments, stirring in between, or in a double boiler.
11. Dip the bottom of the cooled macaroons into the melted chocolate, drain the excess, and place them back onto the baking sheet to set up.
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