Chewy Coconut Macaroons
Crispy coconut macaroons that have a perfectly chewy center.
Ingredients
- 1 14. oz can sweetened condensed milk
- 6 cups sweetened flaked coconut
- 3 egg whites
- 1.5 tsp vanilla extract
- pinch salt
- ½ cup dark chocolate chips
Instructions
- In a large bowl, whisk the egg whites and vanilla until frothy and light in consistency.
- Add the remaining ingredients except for the chocolate. Mix until everything is thoroughly combined.
- Allow the mixture to rest in the refrigerator for about 30 minutes, and then mix again to incorporate any condensed milk that went to the bottom of the bowl.
- Set oven to 350°F.
- Use a small scoop or a spoon to form coconut cookie balls (about two tablespoons worth for each cookie).
- Roll the balls to make the coconut compact so the macarons don't fall apart.
- Bake the cookies on a sheet tray lined with parchment (or spray and foil) at 350°F for 17 to 20 minutes until golden brown. Allow to cool before taking off of tray.
- In the microwave, melt the chocolate chips in 10-second increments, stirring in between cooking, until melted and smooth.
- Use a spoon or a piping bag to drizzle lines of chocolate over the coconut macaroons. You can also dunk the bottom or top of the cookies in the chocolate instead.
Notes
- Portion size: 61 g
- Calories: 235
- Total Fat: 13g (Saturated Fat: 12 g)
- Cholesterol: 7.6 mg
- Sodium: 112 mg
- Total Carbs: 29g
- Fiber: 3.4 g
- Sugars: 23g
- Protein: 4.6g
- Calcium: 66mg
- Iron: 0.4mg
- Potassium: 206 mg
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