Coconut Macaroons
Ingredients list:
- Three cups of finely chopped coconut (sweetened or not, to taste)
- 3/4 cup condensed milk with added sugar
- One tsp vanilla essence
- Two big egg whites
- 1/4 tsp salt
- One cup of chocolate chips, optional (for dipping)
Step By Step Guidelines:
1. Warm up the oven:
- Set the oven temperature to 325°F (163°C). Use parchment paper to line a baking sheet.
2. Combine Ingredients:
- Sweetened condensed milk, vanilla essence, and shredded coconut should all be combined in a big bowl. Blend thoroughly.
3. Beat the Egg Whites:
- Beat the egg whites with the salt in a different, dry, clean bowl until firm peaks form.
4. Mix the egg whites with the coconut mixture:
- The whipped egg whites should be gently folded into the coconut mixture. To maintain the mixture's light and fluffy texture, take care not to deflate the egg whites excessively.
5. Shaped Macaroons:
- Spoon the coconut mixture into spherical mounds about 1 inch apart onto the baking sheet that has been prepped, using a spoon or cookie scoop.
6. Cook:
- Bake for about 15 to 20 minutes, or until the macaroons' edges are golden brown, in a preheated oven. Watch them carefully so they don't overbake.
7. Dip in Chocolate, Optional:
- If preferred, microwave chocolate chips in a bowl that fits in the microwave for 30 seconds at a time, stirring in between until the chips are smooth. After the macaroons cool, dip their bottoms into the molten chocolate and arrange them on parchment paper to harden.
8. Nice:
- After a few minutes of cooling on the baking sheet, move the macaroons to a wire rack to finish cooling.
9. Serve:
- The macaroons are ready to be eaten once they have cooled completely. Any leftovers should be kept in an airtight container.
For those who enjoy coconut, these chewy, sweet coconut macaroons are ideal. Have fun!
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