First-Place Coconut Macaroons
These delightful First-Place Coconut Macaroons feature crispy edges and chewy centers, combining sweetened coconut with hints of vanilla for a nostalgic treat.
Ingredients
Main Ingredients
- 3 cups sweetened shredded coconut The star ingredient providing flavor and texture.
- 1 can (14 ounces) sweetened condensed milk Binds the coconut together and adds richness.
- 2 large egg whites Helps achieve a chewy texture and lift.
- 1 teaspoon vanilla extract Adds warmth and an extra layer of flavor.
- 1 pinch salt Enhances the sweetness.
Optional Additions
- sugar-free condensed milk For a lower-sugar option.
- coconut extract For a more intense coconut flavor.
- dairy-free chocolate chips Perfect for a vegan twist!
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until well combined.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the coconut mixture.
- Scoop and shape the mixture onto your prepared baking sheet, spacing them about 2 inches apart.
Baking
- Place the sheet in the preheated oven and bake for 20-25 minutes or until the edges turn a lovely golden brown.
- Allow the macaroons to cool on the baking sheet before transferring them to a wire rack.
- Optional: Melt some chocolate and dip the bottoms of the cooled macaroons, then let them set on parchment paper.
Notes
For best results, measure ingredients accurately and avoid overmixing. Monitor the oven temperature closely to prevent burning. These macaroons pair wonderfully with coffee or tea.