Coconut Macaroons
These moist and chewy coconut cookies are simple to make and perfect for dipping in chocolate.
Ingredients
sweetened shredded coconut (lightly packed)
3 cups (about 9 ounces)
sweetened condensed milk
½ cup
pure vanilla extract
1 teaspoon
fresh lemon juice
1 teaspoon
large egg white
1
salt
Dash
Instructions
1
Preheat
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2
Combine
In a large bowl, combine the coconut, condensed milk, vanilla extract, and lemon juice.
3
Whip and Fold
Using an electric mixer, beat the egg white and salt in a medium bowl until soft peaks form. Fold the egg white into the coconut mixture.
4
Shape and Bake
Drop the dough in small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 1.5 inches apart. Using slightly damp fingers, pinch the dough to make it slightly narrower and taller—about 1.25 inches in diameter and 1 inch tall, with a slightly pointed top. Bake for 15 to 17 minutes, rotating the pan front to back about two-thirds of the way through, until the cookies are golden (some of the coconut on top will be deep brown). Slide the parchment paper from the baking sheet onto a rack. After 5 to 10 minutes, use a thin metal spatula to remove the cookies from the parchment and place them directly on the rack to cool completely.
