Coconut Macaroon
Sweetened stacks of coconut are crunchy on the outside and chewy on the inside. These bites of coconut are a delicious Summer dessert!
Ingredients
- 14 ounces of sweetened shredded coconut
- 2 ounces sweetened condensed milk
- pinch of salt
- 1 teaspoon almond extract
- 4 large egg whites room temperature
- 2/3 cup granulated sugar
Optional:
- 12 oz semisweet chocolate chips
- 1 ounce coconut oil
- 2 ounces finely chopped macadamia nuts
Instructions
- Preheat the oven to 325 degrees. Combine the coconut, sweetened condensed milk, salt, and almond extract in a bowl.
- In a stand mixer with the whisk attachment, beat the egg whites until foamy. Gradually add the sugar and continue mixing until the mixture forms medium peaks.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon size mounds onto a parchment lined cookie sheet. Bake for 20-25 minutes or until golden brown. Transfer the parchment to a cooling rack.
Optional: These delicious treats are good as is, but I wanted to give you options if you want to take it up a notch (or two).
- Chocolate Drizzle Style: Melt the chocolate and coconut oil in the microwave and stir until well combined. Chocolate should be silky looking. Take a spoon and drizzle the chocolate back and forth over the macaroon. Chocolate will not harden.
- Candy Bar Style: Melt the chocolate and coconut oil in the microwave and stir until well combined. Chocolate should be silky looking. Take the macaroon and dip the top of it into the chocolate. Place it back on the parchment paper and top is with the macadamia nuts.
- These coconut macaroons are ridiculously good. They definitely taste the best on the day you made them, but they should stay good for 2 days in a sealed container.