Description
These Besitos de Coco (coconut macaroons) were one of my favorite Puerto Rican desserts as a child. They have that perfect balance of sweet and salty, with a deliciously chewy texture thanks to super fine shredded coconut. Dip them in chocolate for an extra indulgence, or enjoy them fresh out of the oven!
Ingredients
Units
Scale
- 5 cups unsweetened shredded coconut
- 2 egg whites
- 1 (14oz) can sweetened condensed milk
- 1/4 tsp salt
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- Optional: 1 cup chocolate
Instructions
- Prep the oven and coconut flakes: Preheat oven to 325°F. Pulse the shredded coconut in a food processor (or chop with a knife) to break down into super fine pieces.
- Beat the egg whites: Add the egg whites to a bowl and beat with a hand mixer or stand mixer until stiff peaks form.
- Combine remaining ingredients: Mix the chopped coconut, sweetened condensed milk, salt, almond extract and vanilla extract into the bowl with the beaten egg whites and fold together until evenly combined.
- Bake: Using a cookie scooper or a spoon, scoop balls of the coconut mixture onto parchment lined baking sheets. Bake for 20-25 minutes (depending on their size), just until they begin to turn golden, rotating the baking sheet at the half way point to ensure they cook evenly. Let cool.
- Optional: Microwave the chocolate for 15 second intervals, stirring in between until melted. Dip the macaroons in the chocolate and set back on the parchment paper to harden.