Easy Coconut Macaroons | Mexican Cocadas Style! | Chocolate Dipped & Irresistible 🥥🍫

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar, while evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be more economical.

Preheat the oven to 350°F.

In a mixing bowl, add 3 cups of shredded unsweetened coconut.

Add some of the condensed milk to the coconut and mix until the coconut is moist.

Incorporate 1 teaspoon of vanilla extract and a pinch of salt into the mixture.

Separate 2 egg whites from their yolks and beat the egg whites until fluffy (they should not fall when the bowl is flipped).

Gently fold the fluffy egg whites into the coconut mixture.

Using a tablespoon, scoop out about 2 tablespoons of the mixture and form into macaroons on a baking sheet.

Bake in the preheated oven for 15 to 20 minutes until crispy on the outside and fluffy on the inside.

Melt the chocolate chips using a double boiler for better control.

Dip the bottom of each macaroon into the melted chocolate or drizzle chocolate on top using a ziplock bag with a corner cut off.

Let the chocolate set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens