Absolutely! Here’s a simple and delightful recipe for moist coconut macaroons:Ingredients:
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mats.
- In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until thoroughly combined.
- In a separate bowl, beat the egg whites and salt together until stiff peaks form. This helps to add air and structure to the macaroons.
- Gently fold the beaten egg whites into the coconut mixture. Be careful not to overmix; you want to maintain the lightness of the egg whites.
- Using a spoon or a cookie scoop, portion out the coconut mixture onto the prepared baking sheet. You can shape them into mounds or use a small ice cream scoop to form rounded shapes.
- Bake the macaroons in the preheated oven for about 20-25 minutes or until the edges turn golden brown. Keep an eye on them to prevent excessive browning.
- Once baked, remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: If you prefer, you can drizzle melted chocolate over the cooled macaroons for an extra indulgent touch. Allow the chocolate to set before serving.
These coconut macaroons are wonderfully moist and chewy on the inside with a slightly crispy exterior. They’re perfect for coconut lovers and make a delightful treat for any occasion!
