Golden Coconut Macaroons are the perfect blend of sweetness, texture, and simplicity. These delightful treats, with their crisp edges and soft, chewy centers, make for a wonderful snack or dessert. Made with just a handful of ingredients, they’re naturally gluten-free and easy to prepare, making them ideal for any occasion. Whether you’re a coconut enthusiast or just craving something sweet, this recipe is bound to impress!
Ingredients:
- 3 cups (about 225g) shredded unsweetened coconut
- 1/2 cup (120ml) sweetened condensed milk
- 1 tsp pure vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- Optional:
- 1/4 cup (45g) mini chocolate chips
- Melted dark chocolate for drizzling
Instructions:
- Preheat and Prepare
- Preheat your oven to 325°F (160°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Base
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is evenly coated and sticky.
- Whip the Egg Whites
- In a separate clean bowl, beat the egg whites with salt until they form stiff peaks. This step helps give the macaroons a light and airy texture.
- Combine
- Gently fold the whipped egg whites into the coconut mixture until fully incorporated. If using chocolate chips, fold them in at this stage.
- Shape the Macaroons
- Scoop about a tablespoon of the mixture and form small mounds. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown.
- Cool and Decorate (Optional)
- Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- If desired, drizzle melted dark chocolate over the cooled macaroons for an extra touch of indulgence.
- Serve and Enjoy
- These macaroons can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for a longer shelf life.