SNOWBALL COCONUT MACAROONS by Home Cooking with Julie Neville

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: shredded coconut

Unsweetened coconut reduces sugar content.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers a dairy-free option.

chocolate for dipping

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar.

In a bowl, combine 550 grams of sweetened condensed milk, shredded coconut, desiccated coconut, and a pinch of salt.

Add 1 teaspoon of vanilla extract and mix to combine.

Whisk 2 room temperature egg whites until stiff peaks form.

Fold the stiff egg whites into the coconut mixture gently.

Using a large ice cream scoop, drop generous mounds of the mixture onto a baking tray.

Bake in the oven at 180°C for around 30 minutes until golden brown.

Let the macaroons cool slightly before transferring to a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens