Coconut Macaroons
User Reviews
4.3
Coconut Macaroons
Description
Coconut Macaroons mix sweetened condensed milk with egg white, vanilla extract, and a pinch of salt to bind and sweeten the shredded coconut, creating a dense, moist dough. The sweetened flaked coconut is folded in, lending chewy texture and coconut aroma. The dough is portioned by tablespoonfuls and dropped onto lined baking sheets, shaped loosely with moist fingers to maintain texture without compressing too tightly. Baking at 325°F for 15 to 20 minutes yields light golden tops and set edges while keeping the centers tender.
After cooling briefly on the baking sheet, the macaroons are transferred to racks to cool fully before dipping in semisweet chocolate that has been melted gently by melting most of it over simmering water and stirring in the remaining chopped chocolate for smoothness. The chocolate coating contrasts with the chewy coconut and complements the sweetness. These macaroons serve as a handheld dessert or treat and can be enjoyed with coffee or tea.
Ingredients
For the Cookies
- ⅔ cup sweetened condensed milk
- 1 egg white
- 1½ teaspoons vanilla
- ⅛ teaspoon salt
- 3½ cups sweetened flaked coconut
For the Chocolate
- 10 ounces semisweet chocolate finely chopped, divided
Instructions
- Make the Cookies: Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
- In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
- Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
- Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.
- Cool the cookies on the baking sheets until slightly set, about 2 minutes, then remove to a wire rack with a wide metal spatula. Cool completely before dipping in chocolate.
- Dip the Cookies: Melt 8 ounces of the chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.
- Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.
- Refrigerate the macaroons until the chocolate sets, about 15 minutes. The cookies can be stored in an airtight container at cool room temperature or in the refrigerator for up to 1 week.
Notes
- Nutritional information is calculated per macaroon as made by this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 41mg | 2% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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