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Microwave the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until melted (or melt in a saucepan over low heat, stirring often).ĭip the bottoms of the macaroons in the chocolate, scrape off any excess and then dip the chocolate in the sprinkles. Step Eight: Bake the macarons at 300☏ for 13 to 15 minutes (depending on the size). A coconut lovers dream, these delicious cookies only require five ingredients and around 35 minutes to make. Pipe the macarons out a few inches apart onto two cookies sheets lined with parchment paper. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.įor the topping: Place the sprinkles in a shallow dish. These easy macaroons are one of my most popular cookie recipes of all time. Spoon lightly packed 2-inch balls of the mixture onto the baking sheets, 1 inch apart, and sprinkle the tops with more sprinkles.īake until golden brown begin checking for doneness at 18 minutes. Fold the egg whites into the coconut mixture, then gently fold in the sprinkles. In a separate bowl, beat the egg whites and salt until stiff peaks form. In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. In a large bowl, combine the condensed milk, vanilla and almond extract. Line 2 baking sheets with parchment and set aside. For the macaroons: Preheat the oven to 350 degrees F. Ingredients 1cup sugar 3cups shredded unsweetened coconut cup chopped pistachios 3egg whites, lightly beaten until just foamy 1teaspoon vanilla extract.