Coconut Macaroons

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Coconut macaroons are a delicious and easy-to-make dessert that are popular all over the world. They are made with simple ingredients including shredded coconut, egg whites, sugar, and vanilla extract.

To make coconut macaroons, start by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius). In a large mixing bowl, beat the egg whites until they are stiff and fluffy. Next, add in the sugar and vanilla extract, and mix until well combined. Finally, add in the shredded coconut and mix until the mixture is evenly combined.

Using a spoon or cookie scoop, drop small mounds of the coconut mixture onto a baking sheet lined with parchment paper. Bake the macaroons for 15-20 minutes or until they are golden brown on top and slightly firm to the touch.

Once they are done, remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The macaroons can be stored in an airtight container at room temperature for several days.

Coconut macaroons are a sweet and chewy treat that is perfect for parties, potlucks, or for enjoying as a snack or dessert. They are gluten-free, dairy-free, and can be made vegan by using a flax egg instead of egg whites.

Ingredients

2 Tablespoons Butter @kerrygoldsouthafrica150g desiccated coconut1 cup Condensed milk1⁄4 Teaspoon salt1 Teaspoon vanilla essence2 large egg whites115g Dark chocolate for garnish/dipping1 Teaspoon butter @kerrygoldsouthafrica for melting chocolate1 Teaspoon melted coconut oil

Instructions

Heat 2 tablespoons butter in a nonstick pan. Add the desiccated coconut. Stir continuously and roast it for 3 to 4 minutes on low heat don’t let it brown keep the coconut white. (This step is optional but it gives it a lovely flavour).Transfer the coconut in to a mixing bowl. Stir in the condensed milk, salt and vanilla essence till well incorporated.In a separate clean grease free bowl beat the egg whites to stiff peaks.Take a small amount of the whipped egg whites and mix it to the coconut mixture to loosen it up slightly. Then add the entire coconut mixture to the egg whites and fold gently till everything is well combined.Take an ice cream scoop and scoop out small balls on to a tray lined with parchment paper. Space them out by an inch. Then bake in a preheated oven at 160C for 20-25 minutes or until lighyly golden.Remove from the oven and let them cool completely on the baking tray.Once cooled dip in to melted chocolate and decorate as desired.Note: Melt chocolate over a double boiler. Stir in the butter and coconut oil. Then use it to drizzle over macaroons. Or dip the bottoms of the macaroons in the chocolate. Place them back on the parchment paper till the chocolate is set and firm you may put them in the fridgeto let the chocolateset faster. Enjoy.The cookies keep well in an airtight container at room temperature for about a week.