I have a personal story attached to this recipe. One of my former co-workers has prepared coconut macaroons and offered one for me to try. I have seen these coconut bites sold at one of my favorite stores and used to buy them. His homemade macaroons didn’t look like the ones sold at the store but they were delicious. What I learned is that sometimes it doesn’t matter what the food looks like; it’s the taste that is more important. Being a perfectionist I wanted to make these delicious bites at home, and they had to look like the ones I was buying from the store. Here is the recipe I used. I hope you enjoy them just as much as me.
1 packet of shredded coconut
1 can of sweetened condensed milk
2 tsp vanilla powder (I didn’t have vanilla extract but if you use the extract, you need only 1 tsp)
2 egg whites
1/4 tsp salt
100 g chocolate (for dipping)
- Mix the coconut, the condensed milk and the vanilla in a bowl.
- Beat the egg whites with the salt on high speed until you make medium firm peaks.
- Fold the egg whites into the coconut mixture.
- Using an ice cream scoop (or if you don’t have one, just like me, you can use two spoons; I also used my hands to roll out small balls) drop the batter onto a baking sheet with parchment paper.
- Bake in a preheated oven (325 degrees Fahrenheit) for about 25 minutes. Cool the macaroons completely.
- Using a small saucepan placed over a pot with simmering water, melt the chocolate. Holding each macaroon at the top, dip the bottom in the melted chocolate and place each on a plate. You can drizzle chocolate on top of each macaroon.
- Place the macaroons in the fridge for 20 minutes to allow for the chocolate to harden.