Coconut Macaroons with Condensed Milk

#entertainingwithbeth #macaroons #easyrecipes A Coconut Macaroon with Sweetened Condensed Milk is one of the easiest cookie recipes to make in the spring. It takes less than 6 ingredients to make and they whip up in a snap! They are delicious as is, but if you want to kick them up a notch, dip their bottoms in melted semi-sweet chocolate, and they become absolutely divine! PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer Kitchen Aid Mixer Cookie Scoop Set Baking Mat FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! COCONUT MACAROONS WITH CONDENSED MILK AND CHOCOLATE Makes 12 cookies Print Recipe here: INGREDIENTS 14 ounces (396g) of sweetened coconut flakes 14-ounce (396 g) can of sweetened condensed milk 2 egg whites, whipped to a stiff peak ⅛ teaspoon (large pinch) salt 1 teaspoon (5 ml) vanilla extract 2 cups (340g) Semi-Sweet Chocolate Chips INSTRUCTIONS Preheat the oven to 325F degrees. Line a baking sheet with parchment paper or a Silpat mat and set aside. In a large mixing bowl combine the coconut, sweetened condensed milk, vanilla extract and salt. Stir until the coconut and sweetened condensed milk are well incorporated. Whip the egg whites with an electric mixer until stiff peaks form. Fold in the egg whites, into the coconut mixture, in thirds, lightening the batter in each addition. Using a medium-sized ice cream scoop, portion out 9 batter balls on the baking sheet. Bake for 25 minutes. Remove from the oven and allow to cool. Meanwhile, place the chocolate chips in a microwave-safe bowl, and microwave on high at :30 intervals, stirring with a fork in between, to melt the chocolate into a smooth consistency. Submerge the coconut macaroon in the chocolate at least ¼“ deep, remove and allow the excess to drip off. Place the cookie on a clean parchment lined baking sheet to set up. For faster setting, place the tray in the refrigerator for 30 minutes. Keep refrigerated until ready to serve. Remove 10-15 minutes before serving to come up to room temperature. ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!