The holiday season is not complete without a simple, easy to make, and fun to eat cookie! I love making Coconut Macaroons for this very reason! In fact, I even like to add a hint of almond extract to make me feel like I’m eating one of my favorite candy bars– Almond Joys. I love that this recipe has a few ingredients that are easy to find. I hope you enjoy this recipe and remember, you can always alter the recipe to fit your tastes.
Don’t miss this easy to follow step-by-step video on How to Make Coconut Macaroons on my YouTube Channel: Made To OrderÂ
Ingredients
- 4 cups Unsweetened Shredded Coconut
- 1 - ¼ cup Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 4 Egg Whites
- ¼ tsp Salt
- 1 ½ cups Semi-Sweet Melted Chocolate
Instructions
- Preheat oven to 320 Degrees F
- Whip eggs whites until they form soft peaks
- Combine coconut flakes, sweetened condensed milk, salt, & extracts. Mix until well combined
- Fold in egg white little by little
- Divide batter into even cookies onto a baking tray
- Bake for 30mins or until lightly golden brown at 320F
- Cool Cookies on a baking tray
- Dip in melted chocolate or drizzle chocolate over top
Notes
If you use a candy melt chocolate, the chocolate will set much quicker than if you use a high grade chocolate. High grade chocolate takes much longer to set. You can omit the egg whites if you like, simply add enough sweet condensed milk to hold macaroons together.
