4.3 from 57 votes
Coconut Macaroons
Coconut Macaroons combine sweetened condensed milk, egg white, vanilla, and salt with sweetened flaked coconut to form moist, chewy cookies with a naturally sweet coconut flavor. The mixture is scooped into loose haystack shapes and baked until lightly golden. After cooling, the macaroons are dipped partially or fully into melted semisweet chocolate, which adds a rich chocolate contrast to the chewy coconut texture. These macaroons offer a simple yet rich treat with a balance of sweetness and texture.
Prep Time
45 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings:
36
cookies
Calories:
102 kcal
Course:
Snacks
Cuisine:
American
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.
Cup of Yum
Notes
- Nutritional information is calculated per macaroon as made by this recipe.
Nutrition Information
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%)
Nutrition Facts
Serving: 36 cookies
Amount Per Serving
Calories 102
% 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.