Description
This Coconut Macaroon recipe delivers delightfully chewy cookies with a golden-brown exterior and a rich coconut flavor, enhanced by a smooth semi-sweet chocolate coating. Perfectly balanced with sweetened condensed milk and fluffy egg whites, these macaroons are easy to prepare and bake to perfection for a classic treat that’s both indulgent and comforting.
Ingredients
Scale
Dry Ingredients
- 1 14-ounce (396g) bag sweetened shredded coconut
- ½ teaspoon salt
Wet Ingredients
- â…” cup (160ml) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites (room temperature)
Chocolate Coating
- 6 ounces (170g) semi-sweet chocolate chips or chopped bars
Instructions
- Prepare for Baking: Preheat your oven to 325°F (163°C). Line two rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Coconut Base: In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir thoroughly until the mixture is well incorporated and sticky.
- Beat Egg Whites: In a separate, larger bowl, beat the room-temperature egg whites on high speed until stiff peaks form, approximately 3 minutes. This will give your macaroons a light, airy texture.
- Fold Egg Whites into Coconut Mixture: Gently fold the beaten egg whites into the coconut mixture, preserving as much airiness as possible for a tender bite.
- Scoop Macaroons: Using a 1½-tablespoon cookie scoop, portion the mixture onto the prepared baking sheets, spacing each about 1 inch apart to allow for expansion.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 20 to 25 minutes or until the tops and bottom edges turn a golden brown color. Once baked, allow the cookies to cool completely on the baking sheets.
- Melt Chocolate: Place semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
- Coat Cookies: Dip the bottom of each cooled cookie into the melted chocolate, then place them back on the lined baking sheets. Alternatively, drizzle chocolate over the tops if preferred.
- Set Chocolate: Let the chocolate-coated cookies cool completely at room temperature until the chocolate solidifies, about 1 hour.
- Storage: Store the finished macaroons in an airtight container at room temperature for up to one week, ensuring they remain fresh and chewy.
Notes
- Use only â…” cup of sweetened condensed milk instead of the whole can to achieve the perfect moistness without making the mixture too wet.
- Room temperature egg whites beat better and create more volume, improving the texture of the macaroons.
- If preferred, drizzle melted chocolate over the top of the cookies instead of dipping the bottoms for a lighter chocolate touch.
- Ensure cookies cool completely before coating with chocolate to prevent melting and ensure proper set.
