Moni's Coconut Macaroons
Sightly sweet and coconutty, with hints of caramel-like flavor from the toasted coconut on the outsides, these are your classic Macaroons. You can also fold chocolate shavings, fruit, or nuts into the batter for a fun surprise. Soft and chewy on the inside with a crisp and delicately crunchy exterior, these cookies are an irresistible thing.
Ingredients
7 ounces sweetened shredded coconut (Baker’s angel flake)
7 ounces unsweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp | 5 grams vanilla extract
2 each | 60 grams egg whites
good pinch of salt
dash of ground cardamom
good quality dark chocolate, for dipping
Preparation
1. Preheat oven to 325F.
2. Combine coconut, condensed milk, vanilla, and salt in a large bowl and mix together.
3. In a separate clean bowl, whisk the egg white until medium stiff peaks form. Fold egg whites into coconut mixture until fully combined.
4. Using a cookie scoop, scoop rounded mounds of the coconut mixture onto a baking sheet prepared with a non-stick baking mat (silpat) or parchment paper.
5. Bake macaroons in preheated oven about 25 - 30 minutes, until the outsides are firm and the coconut is as golden and toasted as you prefer. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
6. Meanwhile melt and temper your chocolate. Dip fully cooled macaroons in tempered chocolate or drizzle over.
7. Enjoy!
1. Preheat oven to 325F.
2. Combine coconut, condensed milk, vanilla, and salt in a large bowl and mix together.
3. In a separate clean bowl, whisk the egg white until medium stiff peaks form. Fold egg whites into coconut mixture until fully combined.
4. Using a cookie scoop, scoop rounded mounds of the coconut mixture onto a baking sheet prepared with a non-stick baking mat (silpat) or parchment paper.
5. Bake macaroons in preheated oven about 25 - 30 minutes, until the outsides are firm and the coconut is as golden and toasted as you prefer. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
6. Meanwhile melt and temper your chocolate. Dip fully cooled macaroons in tempered chocolate or drizzle over.
7. Enjoy!
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