These 5 ingredient coconut macaroons are one of my favorite cookies because they are so quick to make and remind me of the girl scout cookies. Typically these are dipped in semi-sweet chocolate, but I did half of them with white chocolate and they are just as good. I also added food coloring for pink ones too! For those that don’t like chocolate and prefer white chocolate this alteration is a must to try. Also, if you want to go festive, you can have different colors for whatever the event!
Coconut Macaroons
These 5 ingredient coconut macaroons are one of my favorite cookies because they are so quick to make and remind me of the girl scout cookies.
Ingredients
- 2 1/2 cups shredded unsweetened coconut
- 7 tbsp sweetened Nestle La Lechera sweetened condensed milk (you can use a different one, but this has the best taste and consistency)
- 1 egg white
- pinch of salt
For Chocolate Dip
- 1/2-1 cup semi-sweet chocolate chips or wafers (chocolate)
- 1/2-1 cup white chocolate wafers or white chocolate chips. (white chocolate- can use food coloring to change color)
Instructions
- Preheat oven to 325 degrees.
- In a bowl combine shredded coconut and the sweetened condensed milk. Make sure it is homogenous.
- In a separate bowl, beat egg whites until stiff peaks are formed. I like to start mixing the egg whites and add a pinch of salt as I am mixing to increase stability. Make sure there is no egg yolk in the egg white or it will not rise and stiffen properly. Once stiff peaks are formed and you can flip the container upside down without the egg whites moving, you are done beating.
- Fold in the egg whites into the shredded coconut mix.
- Line 2 baking trays with parchment paper. Using a tablespoon, pick up about a tbsp of shredded coconut mix, and shape into a half circle. Place these 1 inch apart on the baking tray.
- Bake for ~15-20 minutes rotating pans half way through. I noticed that when I rotated pans about 10 minutes in, the macaroons were almost done so I took them out after another 5 minutes. Use your judgement as ovens differ. They should have a golden brown color at the bottom and top.
- Melt the wafers of chocolate that you are using in the microwave. Microwave at 30 second intervals mixing in between to make sure you do not over heat the chocolate.
- Dip the bottom of the macaroons into the chocolate. I like to use a rubber spatula to flatten them out and flip them upside down to harden. Some people place the macaroons back on the parchment paper. Which ever way you prefer you can do! Note, You can add a few drops of red food coloring to the white chocolate mix to get a pink color perfect for valentines day desserts. Let them cool so the chocolate hardens.
- Place in an air tight container and keep in room temperature for up to a week!
Notes
1) You can use sweetened shredded coconut, but why add extra sugar when it really doesn’t need it! Using unsweetened makes it slightly healthier WITHOUT affecting the taste. I used Kroger Brand Unsweetened Shredded Coconut.
2) Nestle La Lechera sweetened condensed milk brand here is important! Most sweetened condensed milk is less sweet and less viscous. This one gives the full flavor and consistency that you want. If you are using carnation, I would use sweetened shredded coconut instead.
3) Private Selection chocolate chips are the best for melting. They give a smooth consistency when melted. You can also use melting wafers or your favorite chips for melting. Note, not all chocolate chips melt well and become clumpy. Also, the wafers give a thinner layer than melted chocolate chips, so if that is your goal use wafers.
4) You can use food coloring to give a nice color to your white chocolate macaroons.
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