Description
Deliciously chewy coconut macaroons made with sweetened shredded coconut, condensed milk, and vanilla, topped with a rich semi-sweet chocolate coating. These easy-to-make cookies are perfect for a quick dessert or snack and can be stored for up to a week.
Ingredients
Scale
Macaroon Mixture
- 1 14-ounce (396g) bag sweetened shredded coconut
- ⅔ cup sweetened condensed milk (160ml)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large egg whites (room temperature)
Chocolate Coating
- 6 ounces semi-sweet chocolate chips or chopped bars (170g)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and line two rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until all ingredients are evenly mixed.
- Beat Egg Whites: In a separate larger bowl, use an electric mixer to beat the egg whites on high speed until stiff peaks form, about 3 minutes. This will add lightness and structure to the macaroons.
- Fold Egg Whites: Gently fold the beaten egg whites into the coconut mixture using a spatula, careful not to deflate the mixture to keep the texture airy and chewy.
- Scoop Macaroons: Using a 1½-tablespoon scoop, drop the coconut batter onto the prepared baking sheets, spacing them about 1 inch apart to allow for spreading.
- Bake: Bake one sheet at a time for 20 to 25 minutes or until the tops and bottom edges are golden brown. Once baked, let the macaroons cool completely on the baking sheet.
- Melt Chocolate: Place the semi-sweet chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth and fully melted.
- Chocolate Dip: Dip the bottom of each cooled macaroon into the melted chocolate, then place them back on the parchment-lined baking sheet. Alternatively, drizzle the chocolate over the tops if preferred.
- Set Chocolate: Allow the chocolate to set completely at room temperature, about 1 hour, before serving or storing.
- Store: Store the finished coconut macaroons in an airtight container at room temperature for up to 1 week, maintaining their freshness and chewiness.
Notes
- Use the entire can of sweetened condensed milk instead of measuring if preferred, but ⅔ cup is sufficient for this recipe.
- Ensure egg whites are at room temperature for better volume when beaten.
- You can drizzle chocolate on top instead of dipping for a different presentation.
- Macaroons can be stored at room temperature for up to 1 week in an airtight container.
- Try using dark chocolate for a richer flavor variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 14 g
- Sodium: 107 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.01 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 3 mg
