Description

These Perfect Coconut Macaroons are chewy, golden-brown treats made with shredded coconut and sweetened condensed milk, enhanced with vanilla and almond extracts. They are crisp on the outside and moist inside, with an optional chocolate dip and cherry garnish for added indulgence. Ideal for dessert lovers craving a coconut delight.

Ingredients

Main Ingredients

3 cups sweetened shredded coconut
¾ cup sweetened condensed milk
2 tsp pure vanilla extract
¼ tsp almond extract (optional, adds depth to the flavor)
2 large egg whites
¼ tsp salt

Optional Decoration

1 cup semi-sweet chocolate chips (optional, for dipping)
Maraschino cherries, drained and halved (optional, for decoration)

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Instructions

Preheat Oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Coconut Base: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract if using. Stir well until the mixture is evenly combined and sticky.
Beat Egg Whites: In a separate bowl, whisk the egg whites together with the salt until stiff peaks form, which will help give the macaroons their light and airy texture.
Fold Ingredients: Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites to maintain the fluffiness of the batter.
Shape Macaroons: Using rounded tablespoons, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about an inch apart to allow for spreading.
Bake: Bake the macaroons in the preheated oven for 20–25 minutes or until they turn golden brown on the outside, indicating they are cooked through.
Melt Chocolate: While the macaroons cool, melt the chocolate chips in the microwave or over a double boiler until smooth for dipping.
Dip and Decorate: Dip the bottoms of the cooled macaroons into the melted chocolate for a rich finish. Place them back on parchment paper and, if desired, top each with a halved maraschino cherry for a festive touch.
Cool and Serve: Allow macaroons to cool completely so the chocolate sets firmly before serving or storing.

Notes

For best results, use sweetened shredded coconut for that classic chewy texture.
The almond extract is optional but adds a nice depth of flavor, complementing the vanilla.
Be gentle when folding in the egg whites to keep the mixture light and airy.
Chocolate dipping and cherry topping are optional but provide appealing flavor contrasts and presentation.
Store macaroons in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Ensure egg whites are beaten to stiff peaks for proper structure and texture.