Thursday, January 26, 2012

Chocolate Chip Coconut Macaroons

3 cups sweetened flaked coconut
1 cup chopped almonds
1 cup white chocolate chips
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
Pinch of salt

Preheat oven to 350°F.
Place coconut and almonds on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.

Line 2 large cookie sheets with parchment paper. 

Combine condensed milk and vanilla in large bowl. Mix in coconut and chocolate chips thoroughly.

Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture.
Drop batter by rounded tablespoons onto prepared cookie sheets.  (Using a slightly greased cookie scoop helps make perfect ball shapes and keeps the batter from sticking.)
Bake until macaroons just turn golden brown around edges, about 14 minutes.
Cool completely and store cookies in airtight container and refrigerate.

Makes approximately 24 cookies.


  1. Looks very tempting and perfectly done too

    1. Thank u so much Sharmilee. Im very much happy to see ur comments.Keep visiting and i need ur comments and advice(in photography too) as well.

  2. Delicious!! I love coconut macaroons...drooling here!!