Aprile's Kitchen

These coconut macaroons are sweet, chewy, and deliciously packed with coconut flavor. They’re easy to make and perfect for a snack or dessert. Drizzle them with chocolate for an extra treat!

Ingredients

• 2 2/3 cups sweetened shredded coconut
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large egg whites
• 1/4 teaspoon almond extract (optional)
• 1/2 cup semi-sweet chocolate chips (optional, for drizzling)

Instructions

1. Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Coconut Mixture:
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, salt, and almond extract (if using). Mix well until all the ingredients are fully combined.

3. Whip the Egg Whites:
In a separate bowl, whip the egg whites until soft peaks form. This usually takes about 2-3 minutes with an electric mixer.

4. Fold in Egg Whites:
Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the egg whites. Mix until just combined.

5. Shape the Macaroons:
Using a small cookie scoop or your hands, form the mixture into mounds or balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

6. Bake:
Bake in the preheated oven for 20-25 minutes, or until the macaroons are lightly golden on the edges.

7. Cool:
Remove the baking sheet from the oven and allow the macaroons to cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely.

8. (Optional) Drizzle with Chocolate:
If desired, melt the chocolate chips in a microwave-safe bowl or double boiler. Drizzle the melted chocolate over the cooled macaroons using a fork or a piping bag.

9. Enjoy:
Serve the coconut macaroons on their own or with a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to a week.