Description
Deliciously chewy and sweet Coconut Macaroons made with flaked coconut, sweetened condensed milk, and egg whites, baked until golden. Optionally dipped in rich semi-sweet chocolate, these macaroons are perfect for a delightful treat or festive occasion. This recipe yields 26 cookies that are easy to prepare and freezer-friendly.
Ingredients
Coconut Macaroons
- 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 Chocolate Dip
- 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F. Position two oven racks near the center of the oven. Line two baking sheets with parchment paper to prevent sticking.
- Mix Coconut Base: In a medium bowl, combine the sweetened flaked coconut, sweetened condensed milk, and vanilla extract. Stir well to integrate all ingredients, then set aside.
- Beat Egg Whites: Using an electric mixer, beat the egg whites together with the salt until stiff peaks form, ensuring the mixture is light and airy.
- Fold Egg Whites into Coconut Mixture: Gently fold the beaten egg whites into the coconut mixture using a large rubber spatula, taking care not to deflate the mixture to keep macaroons light and fluffy.
- Form Macaroons: Using a mini ice cream scoop or two spoons, scoop heaping tablespoons of the mixture and place them in mounds on the prepared baking sheets, spacing about 1 inch apart to allow for even baking.
- Bake: Bake the macaroons for 23 to 25 minutes, rotating the pans from top to bottom and front to back halfway through for even coloring. The macaroons should be golden on top and edges when done.
- Cool: Let the macaroons cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Melt Chocolate (Optional): If desired, melt the chopped semi-sweet chocolate in a microwave-safe bowl at medium power, stirring every 30 seconds until smooth. Alternatively, melt chocolate over simmering water in a double boiler.
- Dip and Set Chocolate: Dip the bottoms of the cooled macaroons into the melted chocolate, allowing excess chocolate to drip back into the bowl. Return them to the lined baking sheets and place in the refrigerator for about 10 minutes until the chocolate sets.
- Store and Freeze: Store macaroons in an airtight container at room temperature for up to one week. To freeze, cool completely then layer with parchment or foil in airtight containers, and freeze up to 3 months. Dip in chocolate after thawing for best results.
Notes
- For best texture and flavor, use Baker’s Angel Flake coconut.
- Measure sweetened condensed milk as ⅞ cup, which equals ¾ cup plus 2 tablespoons.
- Use parchment paper on baking sheets, not wax paper, to prevent sticking.
- The macaroons freeze well for up to 3 months; do not dip in chocolate before freezing.
- Rotate baking sheets during baking for even browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
