Chewy Coconut Macaroons
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
36
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Calories
73 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chewy Coconut Macaroons
Description
This recipe starts by mixing sweetened flaked coconut with sweetened condensed milk and vanilla extract. Separately, egg whites are beaten with a pinch of salt until stiff peaks form, providing structure and lightness. Folding the egg whites gently into the coconut mixture ensures the macaroons hold together while maintaining chewiness.
Portioned in tablespoon-sized mounds onto lined baking sheets and spaced apart, they bake at 325°F on the lower-middle oven rack. Baking times vary between 12 to 18 minutes, depending on ovens, with the goal to achieve golden tops without overbaking. After cooling, they are firm yet chewy.
Optionally, drizzling with melted dark chocolate and a sprinkle of coarse salt or decorating with colored sprinkles can enhance flavor and presentation. The recipe suggests variations such as adding almonds, dried cherries, or almond extract for different aromas and tastes.
Ingredients
- 14 oz sweetened flaked coconut
- ¾ cup sweetened condensed milk
- 1 TB vanilla extract pure
- 2 egg large, whites
- ⅛ tsp table salt
- Optional: 1/4 cup good quality melted dark chocolate and kosher salt (or other coarse sea salt)
Instructions
- Preheat oven to 325F with rack on lower middle position. Line baking sheets with silicone liners or parchment paper. Set aside.
- In a large bowl, stir together the coconut flakes, sweetened condensed milk, and vanilla extract.
- In a medium bowl, add the egg whites and salt. Using an electric mixer, beat on medium-high speed until stiff peaks form - when you gently lift your beaters up, the egg white mixture should form straight, pointy stiff peaks.
- Transfer egg mixture into the large bowl with coconut mixture; use rubber spatula to fold together until well combined. Don't over-mix.
- Form heaping 1-tablespoon size rounds of coconut mixture onto lined baking sheet, spaced 2 inches apart.
- Bake 12-18 minutes or until tops are golden brown, depending on your oven; watch carefully with your first batch for the correct bake time. Let cookies cool fully on baking sheets before transferring to serving plate.
- If desired, once cookies are fully cooled, drizzle melted dark chocolate over cookies on serving plate and sprinkle lightly/evenly with Kosher salt. Cookies keep well in airtight container at moderate room temp.
Notes
- Beat egg whites to stiff peaks to provide structure and maintain chewy texture.
- Watch baking time closely; oven variations affect how quickly macaroons brown.
- Add roasted almonds or dried cherries to the mixture for different flavors and textures.
- Optionally substitute part of vanilla extract with almond extract for a nutty aroma.
- Drizzle cooled macaroons with melted dark chocolate, salted caramel, or white chocolate for variety.
- Leftover sweetened condensed milk stores well refrigerated for use in beverages like Thai coffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 50mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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