Coconut Macaroons
Simple coconut cookies, decorated with chocolate and some halloween sprinkles.
Equipment
- Baking Sheet
- Cookie Scoop
- Mixing Bowl
- Parchment Paper
- Stand Mixer with Whisk
Ingredients
- 7 Oz Sweetened Shredded Coconut
- ⅓ Cup Sweetened Condensed Milk
- ½ Tsp Vanilla Extract
- 1 Egg White Room temperature.
- 3 Oz Dark Chocolate Chips
- 1 Oz Heavy Cream
Instructions
- Preheat your oven to 375℉. Line your baking sheet with parchment paper for easy cookie removal.
- Mix the coconut, condensed milk, and vanilla in a mixing bowl.
- Using your mixer, beat the egg white until stiff peaks form.
- Carefully fold the egg whites into the coconut mixture, trying not to over-mix and deflate the egg.
- Using the cookie scoop, scoop dollops of cookie mix onto your baking sheet, arranged with a bit of space between. They won't spread, so don't worry too much.
- Bake for 20-25 minutes, or until they're turning golden.
- Remove from the oven and let the cookies fully cool for decorating.
- Make your chocolate by heading the heavy cream and chocolate chips in a microwave (or double boiler) until melted, and stir until smooth.
- Using an implement of your choice, spread chocolate on the tops of the macaroons and decorate with sprinkles. Alternatively, dip the bottoms of the cookies in chocolate before decorating the top.
- Place in the fridge to cool for at least 10 minutes so the chocolate can set, then enjoy.