White Chocolate Coconut Macaroons
Yield: 12 cookies
Blue Ribbon White Chocolate Coconut Macaroons are crunchy on the outside and irresistibly chewy on the inside. Gluten-free and perfect for Passover!
Ingredients
Macaroons
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk minus 2 Tablespoons (see recipe notes)
- 1 teaspoon almond extract
- 2 egg whites room temperature
- 1/4 teaspoon salt
Frosting and Decorations
- 1 cup white chocolate melted
- 1/2 cup frosting green
- 1 cup Cadbury Mini Egg candies
- sprinkles
Instructions
For the Macaroons
- PREHEAT the oven to 325 degrees Farenheight. LINE two baking sheets with parchment paper or silicone baking mats.
- REMOVE two Tablespoons of sweetened condensed milk from a standard 14 ounce can. You will be using the remaining condensed milk in the recipe. (See notes)
- COMBINE the coconut, condensed milk, almond extract, egg whites, and salt in a large bowl.
- DROP the batter by spoonfuls onto prepared baking sheets (about 2 Tablespoons each).
- Use fingers to shape the nests and PRESS a well into the center of each nest before baking.
- BAKE 15-20 minutes, until starting to turn golden. Let COOL completely before icing.
Frosting and Decorations
- DIP the macaroons in white chocolate, then place in sprinkles.
- FROST green grass icing into the center of each macaroon and decorate with chocolate candies.
Video
Notes
By removing 2 Tablespoons of sweetened condensed milk before adding the rest into the recipe, you will reach the optimum consistency. There is no seeping of condensed milk when baking.
If your macaroons do not keep their mound shape, sprinkle up to 1/4 cup of flour into the batter.
TIP: Use those 2 Tablespoons of condensed milk in your iced coffee for a delicious afternoon drink.
Nutrition
Calories: 374kcalCarbohydrates: 47gProtein: 5gFat: 20gCholesterol: 14mgSugar: 45g