Today we are going to make the best Coconut Macaroons and we have a very special guest, my Nana Lisa! I’m so excited because she loves these! I was trying to decide what to make and then I found out she was coming to visit for the week, so my choice was clear. I had to make one of her favorites. They are super easy and gluten free! So let’s get baking!

Ingredients

• 14 ounces sweetened shredded coconut
• 1 can sweetened condensed milk (14 ounces)
• 1 teaspoon vanilla extract
• 2 extra large egg whites (room temperature)
• 1/4 teaspoon kosher salt (iodized salt will work as well)

Instructions

• Line a baking sheet with parchment paper and set aside.
• Add egg whites and salt to a medium bowl and beat on high until you have stiff peaks.

• Add coconut, condensed milk and vanilla to a large bowl and stir until completely mixed.

• 

• Add egg mixture and fold (be very careful and fold in gently, if you don’t or if you over fold it will take the air out of the egg whites you just whipped)

• Use a 2 tablespoon cookie scoop to scoop coconut batter on the baking sheet.
• Refrigerate for 30 minutes or more until cookies are fairly solid.

• Preheat oven to 325 degrees F.
• Bake for 25 to 30 minutes , until golden brown.

Make sure you refrigerate them long enough before you bake them or they will spread out like this. You could even put them in the freezer for a bit if you’re short on time. They still taste great but aren’t as pretty when they do that. If it happens you could always use a biscuit cutter or knife and cut away the ugly parts (and then smother it in chocolate!!) There’s no better way to hide imperfections than smothering something in chocolate!

• Let cool before serving.

Just when you think they couldn’t be any more delicious you can dip them in chocolate! To do that, melt semi sweet chocolate chips in a double boiler. You can also use a microwave, but my mom taught me this way because it can burn easily in the microwave. I just used a stainless steel bowl over boiling water in our Pioneer Woman pan. Make sure you use a hot pad to hold the bowl because it will get hot and sometimes steam escapes and could burn you.

When the chocolate is melted and shiny, turn the heat off and dip the macaroons in it. You can dip as much or as little as you want. I decided to just dip the bottoms.

After you dip them, lay them on parchment paper and put them back in the fridge for about 15 minutes until the chocolate hardens. And just like that you have Chocolate Dipped Macaroons! YUM!

Shout out and thanks to my Nana for helping me with this yummy dessert. I hope you love these and can’t wait to read your comment’s and see what you think about them. Thanks for reading! Don’t forget to follow me to get post updates.

See you next week with a new delicious favorite food of a “Hummingbird”.