Coconut Macaroons

Prep time – 20mins
Serve – 25 pieces
Heat – 350°F / 176°C
18mins in the oven

Ingredients 

Milkmaid / Condensed milk – 1 cup
shredded coconut 1 1/2 cups
2 egg whites separated
1/4 salt
1tsp vanilla essence
1tsp almond extract ( if needed)
Chocolate chips / Sprinkles ( any kind of toppings you would like.)
Cooking chocolate

Method

Add the condensed milk, vanilla extract, almond extract into a bowl and mix it. Then add the shredded coconut into that bowl and mix it well.

In a separate bowl add the two egg whites with salt and whip it till it\’s nice and fluffy.

Add that into the mixture and gently fold it in. Then add in some of your favorite topping ( crushed peppermints, chocolate chips, sprinkles, rock candy, etc..) Mix and match the flavors as you like it.

Pat the mixture into the ice cream scoop. Scoop it right on to the baking tray that is covered with parchment paper.
keep an inch between each macaroon.

Baking tray with delicious coconut macaroons, closeup

Before putting them into the oven make sure to add extra topping on top.

bake in the oven for 350°F / 176°C for 18mins till golden.

To start assembling the macaroons, double boil the chocolate and dip the bottom of the macaroons in the chocolate. make sure to get a thin coating on the bottom keeps them aside till they are dried.