Soft and chewy on the inside; crispy and golden on the outside, these Coconut Macaroons are a perfect gluten free Holiday cookie.
- 1 14-oz bag Sweetened Flaked Coconut, such as Baker's Angel Flake
- 3/4 cup + 2 tbsp. Sweetened Condensed Milk
- 1 tsp. Vanilla Extract
- 2 Large Eggs Whites
- 1/4 tsp. Salt
- 4 oz. Semi-Sweet Chocolate, High Quality Chocolate, such as Ghirardelli, chopped (optional)
Preheat the oven to 325°F. Position two oven racks near the center of the oven. Line two sheet pans with parchment paper.
In a large bowl, mix the coconut, sweetened condensed milk and vanilla extract. Set aside.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using a small cookie scoop or a spoon, form heaping tablespoons of the mixture into mounds on the lined sheet pans, about 1" apart.
Bake for 20 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden.
Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until smooth. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, smooth the excess with an offset spatula or knife, and return to the lined baking sheets.
Place the macaroons in the refrigerator for 10-15 minutes until the chocolate is set.
The cookies keep well in an airtight container at room temperature for about a week.