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Coconut Macaroons

Inspired by

Still Lives

by Maria Hummel

Cook Time:

20 minutes

Total Time:

40 minutes

Total Time:

  • measuring cup

  • measuring spoon

  • (2) large bowls

  • 1 microwave safe bowl

  • (2) large baking sheets

  • spatula

  • stirring spoon

  • hand or standing mixer

  • scooping spoon

Ingredients

  • 1 bag sweetened coconut, shredded

  • 2/3 c. sweetened, condensed milk

  • 1 tsp. vanilla extract

  • 1/2 tsp. salt

  • 2 large eggs, room temperature

  • 6 oz. semi-sweet chocolate

Directions

  1. Preheat oven to 325°F.

  2. Line 2 baking sheets with parchment paper.

  3. Stir together coconut, condensed milk, vanilla, and salt in a large bowl.

  4. In another bowl, beat egg whites on high for about 3 minutes or until stiff peaks form. Fold egg whites into coconut mixture.

  5. Scoop the batter onto lined baking sheets, leaving 1" between cookies.

  6. Bake 20-25 minutes or until top and bottom edges are golden brown. Bake 1 sheet at a time. Let cool completely on the pan.

  7. Melt chocolate: place in a microwave safe bowl and microwave on high for 15-30 seconds at a time, stirring in between, until chocolate is smooth and melted.

  8. Dip bottom of warm cookies in chocolate, then place back on sheet and allow to cool completely. If you have extra chocolate, you can drizzle it on top of the cookies if desired.

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