Coconut Macaroons Recipe
Introduction
Coconut macaroons are delightfully chewy and sweet treats perfect for any occasion. Made with simple ingredients like shredded coconut and sweetened condensed milk, these cookies offer a tropical twist on a classic favorite. Adding a chocolate dip takes them to an indulgent new level.
Ingredients
- 1 14-oz bag sweetened flaked coconut
- ⅞ cup sweetened condensed milk (¾ cup plus 2 tablespoons)
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate, chopped (optional)
Instructions
- Step 1: Preheat the oven to 325°F and position two oven racks near the center. Line two baking sheets with parchment paper.
- Step 2: In a medium bowl, combine the coconut, sweetened condensed milk, and vanilla extract. Set this mixture aside.
- Step 3: Using an electric mixer, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture using a large rubber spatula.
- Step 4: Form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing them about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans between racks halfway through, until the tops and edges turn golden.
- Step 5: Allow the macaroons to cool on the pans for a few minutes before transferring them to a wire rack to cool completely.
- Step 6: If desired, melt the chopped chocolate in a microwave-safe bowl at medium power, stirring every 30 seconds until smooth. Dip the bottoms of the cooled macaroons into the chocolate, letting excess drip off. Place them back on the lined baking sheets and refrigerate for about 10 minutes until the chocolate sets.
Tips & Variations
- For best results, use Baker’s Angel Flake coconut to ensure the ideal texture.
- Always line baking sheets with parchment paper, not wax paper, to prevent sticking.
- You can skip the chocolate dip for a classic coconut flavor or substitute semi-sweet with dark or milk chocolate to taste.
- Use a mini ice cream scoop to create uniformly sized macaroons for even baking.
Storage
Store macaroons in an airtight container at room temperature for up to one week. To freeze, cool completely and layer the cookies between parchment paper in a sealed container for up to three months. If planning to add chocolate dip, wait until after thawing to coat and chill.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, but the macaroons will be less sweet. You might want to add a bit of sugar or extra sweetened condensed milk to balance the flavor.
Why do I need to use egg whites beaten to stiff peaks?
Beating egg whites to stiff peaks adds structure and fluffiness to the macaroons, helping them hold their shape and have a light texture.
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Coconut Macaroons Recipe
- Total Time: 40 minutes
- Yield: Approximately 24 macaroons 1x
- Diet: Vegetarian
Description
These Coconut Macaroons are chewy, sweet, and perfectly golden baked treats made with sweetened flaked coconut, sweetened condensed milk, and fluffy egg whites. Optionally dipped in rich semi-sweet chocolate, they deliver a delightful combination of textures and flavors. Easy to prepare and freezer-friendly, these macaroons are a classic dessert perfect for any occasion.
Ingredients
Macaroon Ingredients
- 1 14-oz bag sweetened flaked coconut (such as Baker’s Angel Flake)
- ⅞ cup sweetened condensed milk (¾ cup plus 2 tablespoons)
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
Optional Topping
- 4 ounces semi-sweet chocolate (high-quality, such as Ghirardelli), chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F. Arrange two oven racks near the center and line two baking sheets with parchment paper to prevent sticking.
- Mix Main Ingredients: In a medium bowl, combine the sweetened flaked coconut, sweetened condensed milk, and vanilla extract until well mixed.
- Beat Egg Whites: Using an electric mixer, beat the egg whites with salt until stiff peaks form, creating a light and airy meringue.
- Fold Egg Whites Into Coconut Mixture: Gently fold the stiff egg whites into the coconut mixture using a large rubber spatula to maintain the fluffiness and volume of the batter.
- Form Macaroons: Using a mini ice cream scoop or two spoons, scoop heaping tablespoons of the mixture and form mounds on the lined baking sheets, spacing them about 1 inch apart for even baking.
- Bake Macaroons: Bake for 23 to 25 minutes, switching the positions of the pans from top to bottom and front to back halfway through, until the macaroons’ tops and edges are beautifully golden brown. Allow to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Melt Chocolate (Optional): Melt the chopped semi-sweet chocolate in a microwave-safe bowl at medium power, stirring every 30 seconds until smooth, or use a double boiler method over simmering water for gentle melting.
- Dip Macaroons in Chocolate (Optional): Dip the bottom of each cooled macaroon into the melted chocolate, let the excess drip off, and place them back on the parchment-lined baking sheets. Chill in the refrigerator for about 10 minutes to set the chocolate coating.
- Storage and Serving: Store the macaroons in an airtight container at room temperature for up to one week or freeze for up to 3 months, layering with parchment or foil. If freezing, do not dip in chocolate until after thawing.
Notes
- Use Baker’s Angel Flake coconut for best texture, but any sweetened flaked coconut can work.
- Measure sweetened condensed milk as ⅞ cup (¾ cup plus 2 tablespoons) for accuracy.
- Always bake on parchment paper, never wax paper, as wax causes sticking.
- The chocolate dip is optional but adds a delicious rich contrast.
- Freezing macaroons without chocolate keeps them fresh longer; dip in chocolate after thawing if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Coconut macaroons, coconut cookies, sweet coconut treats, baked coconut dessert, chocolate dipped macaroons, easy coconut macaroon recipe
