17 Delicious Simple Macaroons Recipes Easy to Make
Just imagine biting into a soft, chewy macaroon that melts in your mouth—sounds heavenly, right? Whether you're a seasoned baker or trying your hand at these
Ingredients
Instructions
Preheat your oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, mix the shredded coconut with the sweetened condensed milk and vanilla extract until well combined.
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Tip: Make sure your bowl and beaters are clean for the best peaks.
Gently fold the beaten egg whites into the coconut mixture. Tip: Fold slowly to keep the mixture light and airy.
Use a cookie scoop or tablespoon to drop mounds of the mixture onto the prepared baking sheet. Tip: Wet your fingers slightly to shape the macaroons without sticking.
Bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly toasted.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
2 cups of shredded coconut
A splash of vanilla extract
1/2 cup of sweetened condensed milk
A couple of egg whites
A pinch of salt
1 cup of semi-sweet chocolate chips
A teaspoon of coconut oil
In a large bowl, mix the shredded coconut, vanilla extract, and sweetened condensed milk until well combined.
Tip: For extra flavor, toast the shredded coconut lightly before mixing.
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture to keep it light and airy.
Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.
Bake for 20-25 minutes, or until the edges are golden brown and the tops are set.
Tip: Let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth.
Dip the bottom of each macaroon into the melted chocolate, then place them back on the parchment paper to set.
Tip: For a decorative touch, drizzle any remaining chocolate over the tops of the macaroons.
Let the chocolate set at room temperature or pop them in the fridge for quicker setting.
