It had been years since I had coconut macaroons, mostly because my husband isn’t a huge fan of coconut in general (yes, I know. No, I haven’t divorced him yet). So of course I totally ignored his request for chocolate chip cookies and made these delicious little coconut-y clouds of heaven, and you know what? He ate them, and even more, he enjoyed them! So this is a recipe and a lesson in life: bake what makes your heart happy, and ignore your husband. 😉
- 14 ounces Sweetened Shredded Coconut
- 1 14 ounce can of Sweetened Condensed Milk
- 1 1/2 teaspoons Vanilla Extract
- 3 Large Egg Whites
- 1/4 teaspoon Kosher Salt (or 1/8th teaspoon table salt)
- 1 12oz bag Semi-sweet Chocolate Chips
Preheat your oven to 325 degrees F.
In a large bowl add your shredded coconut, sweetened condensed milk, and vanilla, stirring until combined. In another large bowl with an electric mixer, or in a stand mixer, add your egg whites and salt and beat them on high speed until you achieve medium-firm peaks.
Helpful hint: Make sure the bowl you whip your egg whites in is very clean, as well as the beater. Egg whites can be very high maintenance sometimes as they dislike any grease.
Using a small ice cream scoop/cookie scoop, or two spoons, drop your batter onto parchment lined baking sheets. Space 1.5 to 2 inches apart. Bake for 22-27 minutes, or until lightly golden brown. Keep an eye on the cookies to make sure the bottom edges don’t get too dark brown as it can taste bitter.
While your cookies are baking, empty 3/4 of your chocolate chips into a microwave safe bowl and heat for 1 minute. Stir them and continue to microwave in 20 second increments, stirring each time. Once your chocolate has melted, add the last quarter of your chocolate chips to the bowl. Let the heat melt them and keep stirring until they have incorporated smoothly.
Note: Not melting them all at once will help with tempering the chocolate so that it wont melt in your hand or at room temperature.
Once your cookies have finished baking, put them on a wire rack until they are cool enough for you to handle.
Line your baking sheets (or your counter, like I did and usually do) with fresh parchment paper. Dip the bottoms of the cookies into the chocolate and allow any excess to drip off. Place on your parchment paper and allow to cool until the chocolate has set.
And that’s all there is to it! I hope you enjoy.