Coconut Macaroons | Recipe Cart
Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.
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Cooking tools:
- Stand mixer
- Ice cream scoop
- Double boiler
- Cooling rack
- Microwave
- Refrigerator
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Spoon
- Airtight container
- Aluminum foil
Ingredients
- 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
- 7/8 cup sweetened condensed milk (see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
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