Golden Coconut Macaroons: A Sweet Tropical Delight

 

Ingredients:

• 2 ½ cups sweetened shredded coconut
• ⅔ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• ¼ teaspoon salt
• Optional: 4 oz semi-sweet or dark chocolate (for dipping)

Instructions:

1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the coconut, sweetened condensed milk, and vanilla extract in a large bowl until well combined. Set aside.

3. In a separate bowl, beat the egg whites and salt using a hand mixer or whisk until stiff peaks form.

4. Gently fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.

5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

6. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges and firm to the touch.

7. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

8. Optional: Dip in chocolate. If you’d like, melt the chocolate in a microwave-safe bowl in 30-second intervals until smooth. Dip the bottoms of the cooled macaroons into the chocolate and place them back on the parchment paper to set.

Enjoy your delicious coconut macaroons!