Coconut Macaroons


These macaroons are so so so easy and quick to make!

For chocolate covered macaroons: Melt 1 cup of chocolate chips and 1 tablespoon of vegetable oil together. After baking the macaroons, dip each macaroon into the chocolate. I decided to only dip half of the macaroon in, but feel free to completely cover the macaroons in chocolate!

Coconut Macaroons

15 oz flaked coconut
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla
2 egg whites
1/4 salt

Preheat the oven to 325˚F.

Using an stand or handheld mixer with a whisk attachment, whip the egg whites and salt until stiff peaks can be formed. In a separate a bowl, combine the sweetened condensed milk, vanilla, and flaked coconut. Once combined, add the egg whites and gently mix until just combined.

Shape the macaroons into balls (I made them about 1-inch, but you can try making them bigger or smaller) and place on a prepared baking sheet. Carefully press any pieces of coconut sticking out of the macaroon into back into the macaroon to prevent any these small pieces from burning.

Bale for 25-30 minutes, or until the macaroons look golden brown and the bottom no longer sticks to the sheet. Baking time may vary based on the size of the macaroon, so make sure to adjust accordingly!

Let macaroons cool, and enjoy!

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