Coconut Macaroons

Course Cookies, Dessert

Cuisine American, Southern

Keyword coconut-macaroon-recipe, coconut-macaroons, coconut-macaroons-recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (may vary)

Calories 188kcal

Preheat oven to 350°F. Line two sheet pans with parchment paper. Set aside.
Macaroons: In a large bowl, use an electric mixer fitted with the whisk attachment to whip the egg whites and 1/4 teaspoon salt on high speed until stiff peaks form.
In a separate large mixing bowl, stir together coconut flakes and flour until coconut is coated. Once combined add condensed milk, vanilla extract and almond extract. Mix well by hand until fully combined.
Fold whipped egg whites into the coconut mixture until fully moistened. Drop the batter onto parchment-lined baking sheets using either a 1 3/4-inch diameter ice cream scoop or cookie scoop. You can also use 2 tablespoons making them about the size of a golf ball. (Shape them to make them uniform in size for even baking.)
Bake for 15-18 minutes or until golden brown. Cool on the pan for a few minutes them remove to a cooling rack to cool completely.
Melt Chocolate: In a double boiler over simmering water, melt together chocolate chips and shortening for several minutes, stirring occasionally until completely smooth.
Dip cooled macaroons into the warm chocolate placing back onto a wax paper lined the sheet pan. Once all of the macaroons are dipped, drizzle the tops.
Let stand at room temperature until chocolate is completely dry and set.
Store in an airtight container at room temperature for up to 3 days.

Shortening: The purpose of the vegetable shortening is to thin the chocolate and make it smooth. You could use coconut oil in the same amount. It's important that the chocolate be able to remain stable at room temperature.

Flavorings: If you don't care for the taste of almond extra you can omit it, or increase the amount of vanilla extract.

Make Your Own Double Boiler: If you don't have a double boiler you can make one using a heat safe bowl over a pot of simmering water. The water shouldn't touch the bottom of the bowl.

Test the Size: When making your own double boiler, it's important to test the bowl with the saucepan or pot first before filling it with water to make sure they are compatible in size.