Description
Deliciously chewy and sweet Coconut Macaroons made with shredded coconut, sweetened condensed milk, and fluffy egg whites, baked to golden perfection and dipped in rich semi-sweet chocolate for an irresistible treat.
Ingredients
Scale
Macaroon Ingredients
- 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 Oven: Preheat your oven to 325°F (163°C) and line two rimmed baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt, stirring until everything is evenly incorporated to form the macaroon batter.
- Beat Egg Whites: In a separate, larger bowl, beat the egg whites on high speed until stiff peaks form, which usually takes about 3 minutes; this step is crucial for the light and airy texture of the macaroons.
- Fold Egg Whites: Gently fold the stiff egg whites into the coconut mixture, taking care to keep as much air in the batter as possible for a fluffy outcome.
- Scoop Cookies: Using a 1½-tablespoon scoop, portion the batter onto the prepared baking sheets, spacing each macaroon about 1 inch apart to allow for even baking.
- Bake: Bake one sheet at a time for 20 to 25 minutes or until the tops and bottom edges turn golden brown. Once done, allow the macaroons to cool completely on the baking pan.
- Melt Chocolate: Place the semi-sweet chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring between each until smooth and fully melted.
- Dip or Drizzle Chocolate: Dip the bottom of each cooled macaroon into the melted chocolate or drizzle the chocolate over the tops if preferred. Place the chocolate-coated macaroons back on the lined baking sheets.
- Set Chocolate: Let the chocolate set completely at room temperature, which usually takes about 1 hour. Once set, the macaroons are ready to serve or store.
- Store: Store the finished coconut macaroons in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Use the whole can of sweetened condensed milk if you want a slightly moister macaroon texture, though ⅔ cup is sufficient for proper binding.
- Allow egg whites to come to room temperature before beating to achieve maximum volume when whipped.
- You can drizzle chocolate instead of dipping the macaroons for a lighter chocolate flavor and easier presentation.
- Chocolate-dipped macaroons should be stored in a cool, dry place to prevent melting.
- These macaroons are quick to prepare with minimal ingredients, making them ideal for last-minute dessert cravings.
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
