Description
These Coconut Macaroon Cookies are a quick and easy dessert, perfect for holiday baking! The cookies are light and crunchy on the outside and chewy in the middle. When dipped in chocolate, they might be the perfect dessert. They’re also a gluten free treat!
Ingredients
Scale
4 cups shredded sweetened coconut
½ cup sweetened condensed milk
1 ½ teaspoons vanilla extract
4 egg whites
¼ teaspoon salt
¼ cup semisweet chocolate chips
1 teaspoon coconut oil
Instructions
- Preheat your oven to 325 degrees F and prepare a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, condensed milk, and vanilla extract and mix well. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add egg whites and salt and whisk on medium speed until soft peaks form. The egg whites should stand up on your whisk when removed.
- Gently fold in the egg white mixture into the coconut.
- Once all ingredients are well combined. Use a small cookie scoop to scoop out small balls of the mixture onto the prepared baking sheet placed about an inch apart.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool completely.
- If dipping the macaroons in chocolate, in a small microwave safe bowl, combine the chocolate and coconut oil. Microwave for about 1 minute or until the chocolate is completely melted and smooth.
- Dip the bottoms of each macaroon in the melted chocolate and place on a baking sheet with parchment paper.
- Place in the refrigerator to allow the chocolate to harden.
- Store in an airtight container and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
