Description
These chewy Coconut Macaroons are a delightful treat made with sweetened shredded coconut, sweetened condensed milk, and fluffy egg whites for a light texture. Baked to golden perfection and dipped in rich semi-sweet chocolate, they offer a perfect balance of sweetness and texture. Easy to prepare and perfect for any occasion, these macaroons are sure to satisfy your coconut cravings.
Ingredients
Scale
Coconut Mixture
- 1 14-ounce (396g) bag sweetened shredded coconut
- â…” cup sweetened condensed milk (160ml)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Egg Whites
- 2 large egg whites (room temperature)
Chocolate Coating
- 6 ounces semi-sweet chocolate chips or chopped bars (170g)
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C). Line two rimmed baking sheets with parchment paper to prevent the macaroons from sticking.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir thoroughly to create a homogenous mixture.
- Beat Egg Whites: In a separate larger bowl, beat the egg whites at high speed until stiff peaks form—this typically takes about 3 minutes. This will give the macaroons their light and airy texture.
- Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites to maintain the fluffiness.
- Scoop Cookies: Using a 1½-tablespoon scoop, place scoops of the batter onto the prepared baking sheets, spacing each about 1 inch apart to allow for slight spreading.
- Bake: Bake one sheet at a time for 20 to 25 minutes or until the tops and bottom edges of the macaroons turn golden brown. Remove from oven and allow them to 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 between each, until the chocolate is smooth and fully melted.
- Dip or Drizzle: Dip the bottom of each cooled macaroon in the melted chocolate, or alternatively, drizzle the chocolate on top. Place the chocolate-dipped macaroons back on the lined baking sheets.
- Set Chocolate: Allow the chocolate to set completely at room temperature for about 1 hour before serving or storing.
- Storage: Store the macaroons in an airtight container at room temperature for up to 1 week to maintain freshness.
Notes
- Using only â…” cup of sweetened condensed milk from a standard 14-ounce can allows for a better texture; if using the whole can, the macaroons might be too moist.
- Be sure egg whites are at room temperature before beating for best volume and texture.
- For a dairy-free or vegan alternative, replace condensed milk and chocolate with suitable substitutes, though this alters texture.
- Ensure the baking sheets are parchment-lined to prevent sticking and facilitate easy removal.
- Chocolate dipping can be substituted with drizzling for a lighter chocolate touch.