Description

These chewy and Light Coconut Macaroons are an easy and delicious way to finish any meal. Dip them in Chocolate and make a truly exquisite dessert.

Ingredients

• 14  Ounce(s) Weight Coconut, shredded
1
• 14  Fluid ounce(s) Condensed Milk
2
• 1  Tea Spoon(s) Vanilla Extract
3
• 2  Each Egg Whites
4
• ¼ one_quater Tea Spoon(s) Salt
5
•  As Needed Chocolate, melted (for dipping)
6
• 2  Pinch Sugar
7

Directions

1. Preheat oven to 325 degrees
2. Add egg whites to a standing mixer with a whisk attachment
3. whisk on high speed, once egg whites are at soft peak add a few pinches of sugar
4. whisk until egg whites are at stiff peak
5. Quickly whisk in vanilla extract
6. Remove from standing mixer and fold into shredded coconut
7. Add a pinch of salt and condensed milk
8. fold all ingredients together until well incorporated
9. Using an ice cream scoop, scoop macaroons onto a parchment lined baking sheet, 2" apart from each other
10. Bake for 15 minutes, they should be slightly browned
11. Let rest for 30 minutes
12. Dip bottoms of macaroons into melted chocolate (optional)