The Most Delicious Coconut Macaroons Easy Recipe
Baked until crispy and golden on the outside and then dipped in chocolate, you only need a few simple ingredients to make these macaroons. They are the perfect chewy, delicious sweet treat.
WHAT’S THE DIFFERENCE BETWEEN A MACAROON AND A MACARON?
Macarons and macaroons may seem similar, but they are entirely different. You make macaroons with coconut, and they are chewy and shaped in little mounds. A French macaron is a meringue-based French sandwich cookie made with almond flour and usually sandwiched with buttercream.
HOW DO I STORE THESE COOKIES? HOW LONG DO THEY LAST?
You can keep the coconut macaroons at room temperature in an airtight container for up to 7 days.
Make it
The Most Delicious Coconut Macaroons Easy Recipe
Ingredients:
3/4 cup sweetened condensed milk
1/4 teaspoon almond extract
1 tablespoon vanilla extract
1/4 teaspoon fine salt
2 medium-size egg whites
3 cups shredded unsweetened coconut
1 (4 ounces) bar semisweet chocolate, chopped, or to taste
Directions:
Preheat the oven to 325 degrees F.
Combine condensed milk, almond extract, vanilla extract, salt, egg white, and shredded coconut in a bowl.
Mix with a spatula until the mixture is sticky and holds together, in other words, until thoroughly combined. Form into balls using a sorbet scoop.
Roll balls in the remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, for at least 20 minutes.
Meanwhile, place 3/4 of the chocolate on top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate side down, on parchment paper. Let chocolate harden completely.
Enjoy! Buen Provecho!