Coconut Macaroons
Ingredients
The macaroons
-
1
14-ounce bag
sweetened flaked coconut
-
½
14-ounce can
sweetened condensed milk
-
1
teaspoon
vanilla extract
-
½
teaspoon
almond extract
-
3
large
egg whites
-
¼
teaspoon
salt
Optional chocolate dip
-
4
ounces
semi-sweet chocolate
Instructions
- Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- In a medium bowl, mix the coconut, sweetened condensed milk, vanilla, and almond extract.
- In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture.
- Form heaping tablespoons of the mixture into mounds on the baking sheets, spacing them about an inch apart.
- Bake for 23-25 minutes until the tops are golden, rotating the pans halfway through.
- Let the macaroons cool on the pans for a few minutes, then transfer them to a wire rack.
- If desired, melt the chocolate and dip the bottoms of the macaroons, then refrigerate until the chocolate sets.
Nutrition Facts (estimated)
Servings
6
Calories
421
Total fat
23g
Total carbohydrates
48g
Total protein
6g
Sodium
373mg
Cholesterol
1mg
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