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Coconut Macaroons Recipe

★★★★★

4.9 from 80 reviews
  • Author: Mariam
  • 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

Scale

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

  1. 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.
  2. Mix Main Ingredients: In a medium bowl, combine the sweetened flaked coconut, sweetened condensed milk, and vanilla extract until well mixed.
  3. Beat Egg Whites: Using an electric mixer, beat the egg whites with salt until stiff peaks form, creating a light and airy meringue.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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Find it online: https://aromaofgrandma.com/coconut-macaroons-recipe/