Delicious Coconut 🥥 Macaroon

Steps to make Coconut Macaroon:

Preparation (10 minutes)

• Preheat the oven: Set it to 325°F (160°C).
• Prepare the baking sheet: Line it with parchment paper or a silicone baking mat to prevent sticking.
• Separate egg whites: Crack the eggs carefully and separate the whites from the yolks. Set aside.

Mix the Ingredients (5-7 minutes)

• Combine coconut and condensed milk: In a large mixing bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract until fully combined.
• Whisk the egg whites: In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. You can use a hand mixer or do it manually with a whisk.
• Fold the egg whites: Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites, as they add lightness to the macaroons.

Shape the coconut Macaroons (5 minutes)

• Scoop the mixture: Use a spoon or a cookie scoop to form small mounds (about 1 tablespoon each) and place them on the prepared baking sheet. Space them about an inch apart.

Bake the coconut Macaroons (20-25 minutes)

• Bake: Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown.
• Cool: Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Optional Finishing Touch for coconut Macaroon (5 minutes)

• Dip in chocolate: Melt some semi-sweet or dark chocolate in a microwave or double boiler. Dip the bottoms of the cooled macaroons into the melted chocolate, then place them on parchment paper to set.

Tips:🥥🤤🤩

• For extra flavor, add a teaspoon of almond extract or a pinch of cinnamon.
• Store the coconut macaroons in an airtight container at room temperature for up to a week.
• Enjoy your homemade coconut macaroons!