Coconut Macaroons Recipe
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These bite-sized, chewy treats are a perfect sweet finish to your Super Bowl spread. Easy to make and irresistibly good, they’re a lighter option that pairs beautifully with coffee or a post-game cocktail. Plus, their golden, toasted tops look as good as they taste!
YIELD: 12 MACAROONS | ACTIVE TIME: 45 MINUTES | TOTAL TIME: 3 HOURS
INGREDIENTS
- 1 (14oz) can of sweetened condensed milk
- 7 oz sweetened shredded coconut
- 7 oz unsweetened shredded coconut
- 1/4 tsp kosher salt
- 1/2 tsp pure vanilla extract
- 2 egg whites
- chocolate ganache, warm
INSTRUCTIONS
1. Line a baking sheet with parchment paper. In a mixing bowl, mix the sweetened condensed milk, shredded coconut, salt, and vanilla with a rubber spatula until combined. Set the mixture aside.
2. In the work bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Add the whipped egg whites to the coconut mixture and fold to incorporate.
3. Scoop 2-oz. portions of the mixture onto the lined baking sheet, making sure to leave enough space between them. Place the baking sheet in the refrigerator and let the dough firm up for 1 hour.
4. Preheat the oven to 350°F.
5. Place the cookies in the oven and bake until they are lightly golden brown, 20 to 25 minutes.
6. Remove from the oven, transfer the cookies to a cooling rack, and let them cool for 1 hour.
7. Dip the bottoms of the macaroons into the ganache and then place them back on the baking sheet. If desired, drizzle some of the ganache over the tops of the cookies. Refrigerate until the chocolate is set, about 5 minutes, before serving.
* Taken from The Encyclopedia of Tapas. For this and other recipes like this, click here.