74. Coconut Macaroons

$- 3 cups shredded unsweetened coconut - 2/3 cup sweetened condensed milk - 2 large egg whites - 1/4 teaspoon almond extract - 1 cup dark chocolate chips (for drizzling) - Baking sheet - Parchment paper - Mixing bowls and utensils Coconut macaroons are simple yet delicious. The main ingredients create a chewy, sweet treat. Shredded coconut gives texture, while sweetened condensed milk adds rich flavor. Egg whites bind everything together, making the macaroons light. You can add almond extract for a hint of nuttiness. It brightens the flavor without overpowering it. Drizzling melted dark chocolate on top makes these treats even more special. The chocolate adds a nice contrast to the sweet coconut. For equipment, you'll need a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup easy. Mixing bowls and utensils for combining the ingredients are essential too. I love how easy it is to make these macaroons. The ingredients are simple, and the process is quick. Plus, you can customize them to your taste. Check out the Full Recipe for all the steps to create these delightful desserts! - Preheat oven to 325°F (160°C). - Prepare baking sheet with parchment paper. Start by setting your oven. This helps the macaroons bake evenly. Parchment paper makes it easy to lift them off later. - Combine shredded coconut, sweetened condensed milk, vanilla extract, and sea salt. In a large bowl, mix the shredded coconut with sweetened condensed milk. Add vanilla extract and sea salt. Stir until the coconut is fully coated. This mix is sweet and rich! - Whip egg whites until stiff peaks form. - Gently fold egg whites into coconut mixture. Now, take another bowl for the egg whites. Use an electric mixer to whip them until they form stiff peaks. This means they hold their shape when you lift the beaters. Gently fold the whipped egg whites into the coconut mix. Use a rubber spatula and be careful not to deflate the egg whites. This keeps your macaroons light and airy. For the full recipe, check out the details above. Enjoy making these delightful treats! To get the best texture in your macaroons, focus on the egg whites. Whip them until they form stiff peaks. This adds air and lightness. Mix the coconut and other ingredients gently. Overmixing can make them dense, so fold carefully. Common pitfalls include not whipping the egg whites enough or baking too long. If the macaroons are flat, your egg whites may not be whipped enough. Bake until the edges are golden brown, but keep an eye on them. Melting chocolate can be tricky, but I have some tips! Use the microwave in 30-second intervals. Stir between each round for smooth melting. A double boiler works well too. Heat water gently and place a bowl on top. For drizzling, use a fork or a piping bag. You can create fun designs, like zigzags or swirls. Try different shapes for each macaroon to make them look fancy! To present your macaroons, use a decorative platter or cake stand. Stack them high for a stunning look. Add some shredded coconut or chopped nuts around them for extra flair. Pair your macaroons with a warm drink like coffee or tea. They also go well with cold beverages like milk or coconut water. Enjoy them at parties or as a special treat at home. For the full recipe, check out the Coconut Bliss Macaroons! {{image_4}} You can make coconut macaroons even more fun. Try adding peanut butter for a twist. Just mix in 1/2 cup of creamy peanut butter to the coconut mix. This adds a rich flavor that pairs well with coconut. Another great option is citrus-infused macaroons. Add the zest of one lemon or orange to the mixture. This gives a fresh, zesty kick that brightens each bite. It’s a great way to switch things up! Many people love coconut macaroons, even with special diets. For gluten-free options, you’re in luck! This recipe is naturally gluten-free. Just ensure your coconut is certified gluten-free to be safe. If you want vegan macaroons, replace egg whites. Use aquafaba, the liquid from canned chickpeas. Use 1/4 cup of aquafaba per egg white. Whip it up as you would the egg whites for a fluffy texture. Toppings can change the look and taste of your macaroons. Drizzling white chocolate adds sweetness and a lovely shine. Just melt some white chocolate and drizzle it over the cooled macaroons. You can also use sprinkles or chopped nuts for a fun touch. Add some colorful sprinkles for a party vibe. Chopped nuts like almonds or pistachios add crunch and flavor. Mix and match your toppings for unique treats! For the full recipe, check out Coconut Bliss Macaroons 🥥. Store your coconut macaroons at room temperature for the best taste. Keep them in an airtight container. This helps keep them soft and fresh. If you want to store them longer, put them in the fridge. The cold helps them last, but it may change their texture a bit. Coconut macaroons can last about a week at room temperature. If you store them in the fridge, they can last for two weeks. For longer storage, consider freezing them. To freeze, wrap each macaroon well in plastic wrap. Put them in a freezer bag or container. They can stay fresh in the freezer for about three months. If your macaroons become stale, don’t worry. You can bring them back to life! Preheat your oven to 300°F (150°C). Place the macaroons on a baking sheet for about 5-10 minutes. This warms them up and softens them. Enjoy your delicious treat again! What is the significance of "74" in this recipe? The "74" in this recipe marks a special selection of macaroons. It highlights a classic dessert that many love. The number signifies the recipe's spot in a collection. Each number holds a unique recipe, making it easy to find your favorite. Can I make coconut macaroons without egg whites? You can, but the texture will change. Egg whites give macaroons their light and airy feel. If you skip them, use a substitute like aquafaba, which is the liquid from chickpeas. It works well to bind the ingredients. How can I tell when my macaroons are done? Look for golden edges and a firm center. The tops should not be wet or sticky. If they appear golden brown, they are likely ready. Keep an eye on them during the last few minutes of baking to avoid burning. Can I use different types of coconut? Yes, you can! Shredded coconut is best for texture. However, you can also use flaked coconut for a chewier bite. Sweetened coconut adds extra sweetness, while unsweetened coconut offers a more balanced flavor. Choose what suits your taste. Can I use sweetened coconut instead of unsweetened? Absolutely! Sweetened coconut will make your macaroons sweeter. Just reduce the amount of condensed milk slightly, so they don’t become too sweet. This way, you balance the flavors well. How to adjust the recipe for smaller batches? To make fewer macaroons, simply halve the ingredients. Use 1.5 cups of coconut and about 1/3 cup of sweetened condensed milk. This change will give you a smaller batch while keeping the same great taste. This blog post covered how to make coconut macaroons. We discussed main and optional ingredients, needed tools, and step-by-step instructions. Tips for perfecting your macaroons and variations for flavor were presented. Storage methods and common questions also helped clarify the baking process. Overall, making these treats is simple and fun. Enjoy experimenting and sharing your delicious results!$

74. Coconut Macaroons

Indulge in the sweet delight of Coconut Bliss Macaroons with this easy recipe! Made with just a few simple ingredients like shredded coconut, sweetened condensed milk, and a drizzle of dark chocolate, these macaroons are perfect for any occasion. In just 40 minutes, you can create 20 delicious bites that everyone will love. Click through to explore the step-by-step guide and treat yourself to these heavenly treats!

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Ingredients

3 cups shredded unsweetened coconut

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon sea salt

2 large egg whites

1/4 teaspoon almond extract (optional)

1 cup dark chocolate chips (for drizzling)

Instructions

Oven Preparation: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy removal of the macaroons after baking.

Coconut Mixture: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and sea salt. Stir thoroughly until the coconut is uniformly coated with the mixture.

Whipping Egg Whites: In a separate clean bowl, use an electric mixer to whip the egg whites until stiff peaks form. This process typically takes around 3-4 minutes. The egg whites should stand up straight when the beaters are lifted.

Combining Mixtures: Gently fold the whipped egg whites into the coconut mixture using a rubber spatula, taking care to maintain the airiness of the egg whites. Do this until just combined; avoid overmixing.

Almond Extract: If you choose to use almond extract, now is the time to add it to the mixture. Gently fold it in until fully incorporated.

Shaping Macaroons: Using a tablespoon or a small ice cream scoop, drop heaping spoonfuls of the mixture onto the prepared baking sheet, spacing each mound about 1 inch apart to allow for slight spreading.

Baking: Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes, or until the edges of the macaroons are golden brown. Keep an eye on them towards the end of the baking time to avoid over-baking.

Cooling: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for a few minutes. After they have cooled slightly, transfer them to a wire rack to cool completely.

Melting Chocolate: While the macaroons are cooling, melt the dark chocolate chips. You can do this in the microwave in 30-second intervals, stirring in between, or using a double boiler until smooth.

Drizzling Chocolate: Once the macaroons are fully cooled, use a fork or a piping bag to drizzle the melted chocolate over the top of each macaroon for an elegant finish.

Setting Chocolate: Allow the drizzled chocolate to set at room temperature before serving. For quicker setting, you can place the macaroons in the refrigerator for a few minutes.

- Prep Time: 15 min | Total Time: 40 min | Servings: 20 macaroons

- Presentation Tips: Arrange the macaroons on a decorative platter or cake stand. For an extra touch, sprinkle some extra shredded coconut or chopped nuts around for garnish. Enjoy!