Ah, coconut macaroons! Those sweet, chewy little treats are often made with shredded coconut, sugar, egg whites, and sometimes a hint of vanilla. They’re delightfully simple but can be made even better by dipping the bottoms in chocolate.
Here’s a quick overview:
Ingredients:
- Shredded coconut (sweetened or unsweetened)
- Sweetened condensed milk or sugar
- Egg whites
- Vanilla extract
- Optional: salt, chocolate for dipping
Basic Method:
- Preheat your oven and line a baking sheet with parchment paper.
- Mix coconut, sugar/condensed milk, and vanilla.
- Beat egg whites until stiff peaks form, then fold them into the coconut mixture.
- Scoop onto the baking sheet (usually with a cookie scoop).
- Bake until golden brown (often 15–20 minutes).
- Cool, and optionally dip the bottoms in melted chocolate.
They’re chewy on the inside, slightly crisp on the outside, and ridiculously satisfying with a cup of tea or coffee.
If you want, I can give you a super foolproof, ultra-chewy coconut macaroon recipe that’s basically impossible to mess up. Do you want me to do that?
