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The Best Coconut Macaroons Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 26 servings
  • Diet: Vegetarian

Description

These coconut macaroons are tender, chewy, and loaded with sweet flaked coconut, perfectly balanced with creamy sweetened condensed milk and a hint of vanilla. Whipped egg whites provide lightness, while optional semi-sweet chocolate dipping offers a luscious finish. Baked to golden perfection, these cookies are delightfully crispy on the edges and moist inside, perfect for dessert lovers and coconut fans alike.

Ingredients

Macaroon Mixture

  • 1 (14-oz) bag sweetened flaked coconut (such as Baker’s Angel Flake)
  • ⅞ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • ¼ teaspoon salt

Optional Chocolate Coating

  • 4 oz semi-sweet chocolate (best quality such as Ghirardelli), chopped

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) and position two racks near the center. Line two baking sheets with parchment paper to prevent sticking.
  2. Mix Coconut Base: In a medium bowl, combine the sweetened flaked coconut, sweetened condensed milk, and vanilla extract. Stir thoroughly to blend well and set aside.
  3. Whip Egg Whites: Using an electric mixer, beat the egg whites with salt until stiff peaks form, ensuring a light and airy texture for the macaroons.
  4. Fold Egg Whites: Gently fold the whipped egg whites into the coconut mixture using a large rubber spatula, preserving as much air as possible for a fluffy consistency.
  5. Shape Macaroons: Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart to allow even baking.
  6. Bake Cookies: Bake in the preheated oven for 23 to 25 minutes, rotating the pans from top to bottom and front to back halfway through for even browning. The macaroons should be golden on tops and edges.
  7. Cool Macaroons: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely, which helps them set and maintain their shape.
  8. Melt Chocolate (Optional): If coating with chocolate, melt the chopped semi-sweet chocolate in a microwave-safe bowl at medium power, stirring every 30 seconds until smooth. Alternatively, melt over a double boiler.
  9. Dip Macaroons: Dip the bottoms of the cooled macaroons into the melted chocolate, allowing any excess to drip off, then place back onto parchment-lined baking sheets.
  10. Set Chocolate: Refrigerate the chocolate-dipped macaroons for about 10 minutes to let the chocolate harden, ensuring a neat finish.
  11. Store: Keep the macaroons in an airtight container at room temperature for up to one week to maintain freshness and texture.

Notes

  • Use sweetened flaked coconut rather than shredded coconut for better texture.
  • Measure the sweetened condensed milk carefully (⅞ cup) for optimal sweetness and moisture balance.
  • Whipping egg whites to stiff peaks is essential to achieve a light texture.
  • If chocolate coating, use high-quality semi-sweet chocolate for best flavor.
  • Macaroons are best enjoyed within one week when stored properly.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/the-best-coconut-macaroons-recipe/