A great way to use up spare egg whites, these tasty macaroons can be frozen for up to 3 months.
Method
Preheat the oven to 325°F and set two oven racks near the centre of the oven. Prepare two baking sheets by lining them with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
- Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two desert spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart.
- Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy.
- Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets.
Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
Ingredients
400g bag sweetened flaked coconut
200ml sweetened condensed milk
1 teaspoon vanilla extract
2 large eggs, whites separated
1/4 teaspoon salt
100g semi-sweet chocolate, chopped
The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminium foil. Before serving, remove the cookies from the container and let them come to room temperature.
