12 Days of Holiday Gifts: Coconut Macaroons

by in 12 Days of Holiday Gifts, Healthy Holidays, December 3, 2011
coconut macaroons
Give the gift of homemade macaroons this year.

Every holiday season, I make loads of confections for the amazing people in my life. That includes teachers, delivery people, friends and neighbors. Last year I gave out chocolate covered pretzel rods (with colored sprinkles on some and slivered almonds on the rest — similar to Toby’s recipe) and garlic-parmesan bread twists (made with puff pastry and presented in pretty vases with big red bows). This year, I made macaroons because my son adores them and they’re incredibly easy to make. I made one big batch and dunked half of them in melted semi-sweet chocolate (for some reason, my chocolate-loving son Kyle didn’t want his dunked!). Check out how short this ingredient list is and how easy they are to make! You can even quadruple the recipe and take care of everyone on your holiday list.

Coconut Macaroons

Note #1: For perfectly cooked macaroons, bake them one baking sheet at a time so they bake evenly.

Note #2: To shape the macaroons once they’re on the baking sheet, use moistened fingers (wet your fingers with water).

 

Makes 48 macaroons (I made mine slightly larger and got 40 macaroons)

 

14-ounce can fat-free sweetened condensed milk

2 large egg whites

2 teaspoons vanilla extract

Pinch of salt

2 (14-ounce) bags shredded sweetened coconut

2 cups semi-sweet chocolate chips, disks or chunks

 

Preheat oven to 325ºF.  Line four baking sheets with parchment paper.  Set aside.

Whisk together condensed milk, egg whites, vanilla and salt. Fold in coconut until well blended. Drop by tablespoonfuls onto prepared pans, about 1-2 inches apart. Bake 20 minutes, until golden brown. Cool pans on wire racks.

Melt the chocolate in a double boiler over simmering water or in the microwave on HIGH (when using the microwave, check and stir the chocolate every 30 seconds to make sure it doesn’t burn). Dip macaroons halfway into chocolate, covering half of the cookie. Cool on parchment or wax paper until chocolate hardens.

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Comments (10)

  1. Ann says:

    I am curious as to why these are healthy?

    • cara says:

      they use egg whites and fat free condensed milk so are one of the healthier cookies you can make.

    • Robin Miller says:

      Here's the skinny nutrition for one cookie – and I make my cookies on the large side:
      Nutrients per macaroon: Calories: 93, Fat: 5g, Saturated Fat: 4g, Cholesterol: 1mg, Carbohydrate: 12g, Protein: 1g, Fiber: 1g, Sodium: 59mg

  2. Elizabeth says:

    I am not sure if these are healthy but they are good. I have make this type of sweet before and they are always a hit, and easy to make. I have to take something for a holiday potluck on Friday and who wants to put that much effort in on Thursday night. This will be perfect.

  3. Marilyn says:

    I add white chocolate chips to these cookies as well. Once baked, I drizzle them with the dark chocolate. Very yummy!!

  4. HollyH says:

    Can macaroons be frozen?

  5. Aunt Mac says:

    Thank you Ladies for all the tips..I will be adding these to my cookie gifts. Is there a way to add these recipies to our Recipe Box.

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