Coconut Macaroons
User Reviews
4.8
Coconut Macaroons
Description
The recipe combines shredded coconut with sweetened condensed milk, vanilla extract, and salt, into which folded stiffly beaten egg whites are gently incorporated to maintain lightness. Portioning with a scoop ensures uniform cookies that bake on parchment-lined sheets to develop golden-brown edges and bottoms while staying chewy inside. Once cooled, dipping or drizzling with melted semi-sweet chocolate adds a bittersweet finish.
Attention to egg white temperature and careful folding maintains airy structure, while avoiding overbaking keeps the macaroons tender and prevents crumbliness. Toasting coconut beforehand enhances coconut flavor, and the choice to dip or drizzle the chocolate offers texture variation. These cookies provide a sweet, chewy treat with a hint of chocolate complement.
Ingredients
- 1 bag coconut 396g, 14-ounce, sweetened shredded
- ⅔ cup sweetened condensed milk (160ml)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large egg room temperature, white
- 6 ounces semi-sweet chocolate 170g, chips or chopped bars
Instructions
- Preheat the oven to 325F. Line two rimmed baking sheets with parchment paper.
- In a large bowl, stir together the coconut, condensed milk, vanilla, and salt.
- In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Fold the egg whites into the coconut mixture.
- Using a 1 ½-tablespoon ice cream scoop, scoop the cookie batter onto the lined baking sheets, spacing about 1 inch apart.
- Bake, 1 sheet at a time, for 20 to 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan.
- Place the semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 15- to 30-second intervals, stirring between each, until the chocolate is smooth and melted.
- Dip the bottom of the warm cookies in the chocolate. Place back on the lined baking sheets and let cool completely at room temperature. You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired. Cookies can be stored in an airtight container at room temperature for up to 1 week.
Notes
- Use eggs separated when cold and bring whites to room temperature before beating for optimal volume.
- Avoid any egg yolk contamination in whites to ensure proper whipping to stiff peaks.
- Fold egg whites gently to retain airiness and prevent deflation.
- Do not overbake; overbaking dries out macaroons making them crumbly.
- Always bake on parchment or silicone liners to prevent sticking and excessive browning on the bottoms.
- Use a cookie scoop for evenly sized macaroons that bake uniformly.
- For more intense coconut flavor, lightly toast coconut before mixing.
- Chocolate can be drizzled instead of dipped for a lighter chocolate presence.
- Using the full can of sweetened condensed milk creates a gooier macaroon that may spread more and brown darker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 108mg | 5% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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