Coconut Macaroons

These coconut macaroons are super easy to make and are so so good! —These aren’t nearly as difficult as making Macarons! 

Yields about 20 macaroons

Ingredients: 

• 2-2 1/2 Cups unsweetened shredded coconut*

• 1 Can (300ml) sweetened condensed milk 

• 1 Tsp vanilla Extract 

• 2 Large egg whites at room temperature

• 1/4 Tsp salt 

• 1/2 Cup melting chocolate wafers

Instructions: 

Preheat oven to 325. Line baking tray with parchment paper. 

In a large bowl combine coconut, condensed milk, and vanilla, mix until fully incorporated.

Use an electric mixer with whisk attachment, whip egg whites and salt on high speed until medium peaks form. Then fold the egg whites into the coconut mixture.

Using an ice cream scoop or a tablespoon, drop batter on to the baking tray. Bake for 25-30mins and cool completely.

In a microwave safe bowl, melt chocolate in 15 second intervals, stirring between each interval until melted.

Drizzle chocolate on top of the macaroons. Let the chocolate harden and enjoy!

These will keep good for up to a week in an airtight container at room temperature.

Notes*

When dropping the batter on to the tray if you realize the batter isn’t holding its shape you can either add half a cup of shredded coconut at a time to the bowl and mix again. And see if it holds in shape better. If not keep adding about half a cup of coconut until the batter is able to hold its shape, once put on the tray. I also found letting the batter sit for about 30 mins at room temperature helped the batter hold it’s shape better. — As the coconut absorbed the extra condensed milk.