Happy Macaroon Day! Today I am sharing a quick and easy recipe for Coconut Macaroons. Yes, it really is National Macaroon Day. If you have never tried these simple and flourless cookies, it is high time you did. They are super simple – 4 ingredients unless you want to add chocolate.
Easy Macaroon Recipe
1 14 oz. package shredded coconut, unsweetened (about 5 cups)
1 egg white
1 14 oz. can condensed milk
1 teaspoon vanilla
Preheat oven to 325 degrees. Line cookie sheet with parchment paper.
Beat egg white in a bowl about 30 seconds on medium speed (until egg forms soft peaks)
Add coconut, milk, and vanilla. Mix well.
Spoon onto lined cookie sheet using a small scoop.
Bake about 15 minutes or until coconut is light brown. Let cool and enjoy.
Oh, and if you want to add a fifth ingredient, which I highly recommend you can top with some melted chocolate chips. These make a most wonderful treat for hanging out or for watching your favorite shows. Makes about 2 dozen delightfully chewy cookies.
The best way to melt chocolate chips is on the microwave. You can use this for any chocolate drizzle you might use for a cookie or cupcake topping. In the old days, we would use a double-boiler to melt the chips, but now the microwave is much easier and quicker. We are all about saving time here you know!
How to melt Chocolate Chips in the Microwave
Take 1 cup of semi-sweet or milk chocolate chips and place them in a microwave safe bowl.
Melt the chips for about 20-30 seconds.
Check to see if they are able to be drizzled with a spoon.
Repeat the process until the chocolate is melted to the desired consistency. (it will take a couple of times)
Drizzle over baked cookies and let set.
This recipe is from the early days when I used to put borders around my photos. But the recipe is as good and simple as the day I first posted it. It is truly one of the easiest cookie recipes around. I hope you will celebrate with me and try one! I am hoping to get to the beach this weekend. What are you doing this weekend?