Coconut Macaroons with Condensed Milk

Updated at: Tue, 26 Nov 2024 09:03:51 GMT

Step 1

Preheat the oven to 325F degrees.

Step 2

Line a baking sheet with parchment paper or a Silpat mat and set aside.

Step 3

In a large mixing bowl combine the coconut, sweetened condensed milk, vanilla extract and salt.

Step 4

Stir until the coconut and sweetened condensed milk are well incorporated.

Step 5

Whip the egg whites with an electric mixer until stiff peaks form.

Step 6

Fold in the egg whites, into the coconut mixture, in thirds, lightening the batter in each addition.

Step 7

Using a medium-sized ice cream scoop, portion out 9 batter balls on the baking sheet.

Step 8

Bake for 25 minutes. Remove from the oven and allow to cool.

Step 9

Meanwhile, place the chocolate chips in a microwave safe bowl, and microwave on high at :30 intervals, stirring with a fork in between, to melt the chocolate into a smooth consistency.

Step 10

Submerge the coconut macaroon in the chocolate at least 1/4" deep, remove and allow the excess to drip off.

Step 11

Place the cookie on a clean parchment lined baking sheet to set up.

Step 12

For faster setting, place the tray in the refrigerator for 30 minutes.

Step 13

Keep refrigerated until ready to serve.

Step 14

Remove 10-15 minutes before serving to come up to room temperature.

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