Easy Coconut Macaroons

De Preppy Kitchen · 30 min

Ingredientes

Preparación

1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
2. In a large bowl, mix the coconut, condensed milk, vanilla and salt.
3. In a larger bowl, beat the egg whites on high until stiff peaks form, about 3 minutes. Gently fold them into the coconut mixture.
4. Scoop the batter with a 1½-tablespoon scoop onto the lined sheets, about 1 inch apart.
5. Bake one sheet at a time for 20 to 25 minutes, until the tops and bottom edges are golden brown. Cool completely on the pan.
6. Microwave the chocolate on high in 30-second bursts, stirring between each, until smooth and melted.
7. Dip the bottoms of the cookies in the chocolate, set them back on the lined sheets, and let stand at room temperature about 1 hour until set. Alternatively, drizzle the chocolate over the tops.

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