Coconut macaroons - Crisp outside, soft inside, coconutty all the way through with a gossamer dose of chocolate, they whip up in no time!
coconut macaroons, macaroons
You can use regular white sugar
Shredded coconut, unsweetened
Dark chocolate, melted, for dipping the macaroons
Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
In a bowl, whisk together egg whites, vanilla extract, raw sugar, and salt.
Whisk until frothy.
Stir in the shredded and desiccated coconut and condensed milk.
Using wet hands, divide the mixture into equal-sized pieces and shape each portion into a ball.
Place on the baking tray and bake for 18-20 minutes until the cookies are a bit firm to touch and light golden brown.
Let them cool for 2-3 minutes before transferring them to a cooling rack.
Once the cookies are completely cooled, dunk the bottom of the cookies in melted dark chocolate. Let the chocolate set for a few minutes. Serve and enjoy!
Coconut Macaroons -
-February 13, 2021