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Coconut macaroon

Coconut Macaroons

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

  • 14 oz sweetened shredded coconut about 5 1/3 cups
  • 14 oz sweetened condensed milk one can
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract optional
  • 2 large egg whites room temperature
  • 1/4 tsp kosher salt
  • 4 oz semisweet chocolate melted, optional for dipping

Method
 

  1. Heat oven to 325F. Line two sheets with parchment; do not skip it, as macaroons stick to bare metal.
  2. Stir the coconut, condensed milk, vanilla, and almond extract together until every strand is coated.
  3. In a separate clean bowl, beat egg whites and salt to stiff peaks. Fold into coconut mixture in two additions; fold rather than stir to keep centers light.
  4. Scoop packed tablespoons onto the sheets, leaving 2 inches between them, and press each mound so it holds together.
  5. Bake 18 to 22 minutes until the tips and edges are deep golden. Cool completely on the pan before moving them, then dip the bottoms in melted chocolate if you like.