Coconut MacaroonsCoconut Macaroons
Coconut Macaroons
Coconut Macaroons
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Recipe - ShopRite Corporate
CoconutMacaroons.jpg
Coconut Macaroons
Prep Time10 Minutes
Servings15
Cook Time25 Minutes
Ingredients
1 (14 oz) can sweetened condensed milk
1 (14 oz) bag sweetened, coconut flakes
1 tsp vanilla extract
2 egg whites from 2 large eggs
1/2 tsp salt
1/2 cup dark chocolate baking squares
Assorted holiday sprinkles (optional)
Directions

1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.

 

2. In a large bowl, add condensed milk, coconut, and vanilla and stir until well combined. Set aside.

 

3. In the bowl of a stand mixer (or you can use a hand mixer) add egg whites and salt and beat on medium-high until soft peaks form. The egg whites should no longer be foamy but the mixture should still lose form when you pull the mixer out of it.

 

4. Gently fold the egg white mixture into the coconut mixture, then carefully drop large rounds, about 2 tbsp each, onto the prepared baking sheet, leaving about 1 inch of room between each macaroon.

 

5. Bake macaroons for 22-25 minutes, or until tops of macaroons start to turn golden brown. Remove from oven and let cool for 1 minute on the baking sheet before carefully removing to a wire cooling rack to cool completely.

 

6. While macaroons cool, add chocolate to a small bowl and microwave at 30 second intervals until melted, stirring between each session. Carefully dip bottoms of cooled macaroons in the melted chocolate, then dip in holiday sprinkles, if using. Place on baking sheet to allow the chocolate to set up.

 

10 minutes
Prep Time
25 minutes
Cook Time
15
Servings

Shop Ingredients

Makes 15 servings
1 (14 oz) can sweetened condensed milk
Borden Eagle Brand Sweetened Condensed Milk, 14 oz
Borden Eagle Brand Sweetened Condensed Milk, 14 oz
$2.79$0.20/oz
1 (14 oz) bag sweetened, coconut flakes
Wholesome Pantry Organic Unsweetened Coconut Flakes, 7 oz
Wholesome Pantry Organic Unsweetened Coconut Flakes, 7 oz
$2.79$0.40/oz
1 tsp vanilla extract
Bowl & Basket Pure Vanilla Extract, 2 fl oz
Bowl & Basket Pure Vanilla Extract, 2 fl oz
$6.79$3.40/fl oz
2 egg whites from 2 large eggs
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$7.29$0.41 each
1/2 tsp salt
Bowl & Basket Salt, 26 oz
Bowl & Basket Salt, 26 oz
$0.79$0.03/oz
1/2 cup dark chocolate baking squares
Bowl & Basket Specialty 72% Dark Chocolate Bar, 3 oz
Bowl & Basket Specialty 72% Dark Chocolate Bar, 3 oz
$2.49$0.83/oz
Assorted holiday sprinkles (optional)
Betty Crocker Peppermint Sugar Sprinkles, 2.3 oz
Betty Crocker Peppermint Sugar Sprinkles, 2.3 oz
$2.79$1.21/oz

Directions

1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.

 

2. In a large bowl, add condensed milk, coconut, and vanilla and stir until well combined. Set aside.

 

3. In the bowl of a stand mixer (or you can use a hand mixer) add egg whites and salt and beat on medium-high until soft peaks form. The egg whites should no longer be foamy but the mixture should still lose form when you pull the mixer out of it.

 

4. Gently fold the egg white mixture into the coconut mixture, then carefully drop large rounds, about 2 tbsp each, onto the prepared baking sheet, leaving about 1 inch of room between each macaroon.

 

5. Bake macaroons for 22-25 minutes, or until tops of macaroons start to turn golden brown. Remove from oven and let cool for 1 minute on the baking sheet before carefully removing to a wire cooling rack to cool completely.

 

6. While macaroons cool, add chocolate to a small bowl and microwave at 30 second intervals until melted, stirring between each session. Carefully dip bottoms of cooled macaroons in the melted chocolate, then dip in holiday sprinkles, if using. Place on baking sheet to allow the chocolate to set up.