chocolate-covered coconut macaroons (banh dua)
Christmas is in a week and you haven't figured out what dessert to bring to that Christmas gathering? Are you attempting to give your loved ones a homemade gift? Or are you just simply looking for a new dessert this Christmas -- I've got a solution for you!
These coconut macaroons are crunchy on the outside but soft and gooey inside. They are not too sweet and I also made some chocolate-covered versions as well!
This recipe is super easy -- it took me a total of 15 minutes to prep and another 15 minutes to bake! Let's get right to it :)
Chocolate-covered coconut macaroons
Ingredients
- Coconut flakes: 7 oz
- Sweetened condensed milk: 1/3 cup
- Lime juice: 1/2 tbsp
- All-purpose flour: 1/2 tbsp
- Vanilla extract: 1/4 tsp
- Egg whites: 3 large or 2 medium (room temp.)
- Salt: 1/8 tsp
- Chocolate chip: 1 cup
Recipe
1. Preheat oven to 350F
2. In a large bowl, add condensed milk, lime juice, and vanilla extract; mix well. Then add the coconut flakes and all-purpose flour. Mix well.
3. In a mixing bowl, beat the egg whites with a mixer. 1 minute on low speed; then add salt; then 2-3 minutes on medium then high speed until the egg white is soft and fluffy.
4. Add half of the egg white to the coconut mixture; gently fold the egg white into the mixture. Add the rest of the egg white and repeat.
5. Use an ice-cream scoop to form the macaroons. Use an extra spoon to shape the macaroons.
6. Bake for 15 minutes. Let the macaroons rest for 30 minutes.
7. For the chocolate-covered version, melt 1 cup of chocolate chip in the microwave (30 sec. interval; 4 times) with 1 - 2 tsp of water added. Dip half of the macaroon into the chocolate mixture, then lay the macaroon on a piece of parchment paper. Cool the macaroons in the fridge for an hour.