Name: Coconut Macaroons
Yield: 1
Ingredients: 1 bag sweetened shredded coconut -; 1 can sweetened condensed milk -; 1 tsp. pure vanilla extract -; 2 large egg whites -; 1/4 tsp. salt -; 4 oz. bittersweet chocolate -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Coconut Macaroons

1. 1 bag sweetened shredded coconut -

2. 1 can sweetened condensed milk -

3. 1 tsp. pure vanilla extract -

4. 2 large egg whites -

5. 1/4 tsp. salt -

6. 4 oz. bittersweet chocolate -

How to cook deliciously - Coconut Macaroons

1. Stage

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.

2. Stage

Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.

3. Stage

Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.