Question: Is there anything more blissful than biting into a fresh coconut macaroon?
Well, that was easy and straightforward, wasn’t it? Want to know what else is easy and straightforward? Making coconut macaroons, that’s what. Seriously, you could make this recipe half-asleep, with one hand, blindfolded on roller skates. You know, if that’s the type of predicament you find yourself in. But enough about me, let’s get to the recipe!
1 large bag (14 ounces) sweetened, shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 extra large egg whites, room temperature
1/2 teaspoon salt
Preheat oven to 325 degrees. In a large bowl, combine the coconut, sweetened condensed milk, vanilla, and almond extract with a spoon. In a medium bowl, use an electric mixer with a wire whisk to whip the egg whites and salt until you have medium-firm peaks. (Hint: It’s better to over-whip than under-whip, so if you’re in doubt, keep whipping.) Carefully fold the egg whites into the coconut mixture. Chill the dough for 10-15 minutes. Drop rounded tablespoons of the mixture onto a prepared cookie sheet (parchment or greased) and bake for 20-25 minutes, until golden brown. Cool and serve.
TIP: Take your macaroons to the next level with chocolate. Melt your favorite chocolate in a double boiler and dip half of the cooled macaroons in it, or drizzle chocolate over the top. Mmmm!
BONUS TIP: Store macaroons in the refrigerator for ultimate freshness.