Description
Deliciously chewy and sweet Coconut Macaroons made with shredded coconut, sweetened condensed milk, and egg whites, then dipped in rich semi-sweet chocolate for the perfect indulgent treat. These easy-to-make cookies are lightly golden and perfect for chocolate lovers looking for a quick homemade dessert.
Ingredients
Scale
Macaroon Base
- 1 14-ounce (396g) bag sweetened shredded coconut
- ⅔ cup sweetened condensed milk (160ml)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large egg whites (room temperature)
Chocolate Coating
- 6 ounces semi-sweet chocolate chips or chopped bars (170g)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (165°C) and line two rimmed baking sheets with parchment paper to prevent sticking.
- Mix Coconut Ingredients: In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir thoroughly to integrate all the flavors.
- Beat Egg Whites: In a separate larger bowl, beat the room temperature egg whites on high speed using a mixer until stiff peaks form, which usually takes about 3 minutes. This step ensures your macaroons will be light and airy.
- Fold Egg Whites Into Coconut Mixture: Gently fold the beaten egg whites into the coconut mixture carefully to maintain the fluffy texture without deflating the egg whites.
- Scoop Macaroons Onto Baking Sheets: Using a 1½-tablespoon cookie scoop or spoon, drop dollops of the batter onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake the Macaroons: Bake one sheet at a time in the preheated oven for 20 to 25 minutes, or until the tops and bottom edges turn a lovely golden brown. Once baked, let them cool completely on the baking sheet.
- Melt the Chocolate: Place the semi-sweet chocolate chips or chopped chocolate into a microwave-safe bowl. Heat in 30-second intervals on high, stirring well between each interval until the chocolate is completely smooth and melted.
- Dip and Set Chocolate: Dip the bottom of each cooled macaroon into the melted chocolate, then place them back on the parchment-lined baking sheets. Allow the chocolate to set completely at room temperature, which takes about 1 hour. Alternatively, you can drizzle the melted chocolate over the tops instead of dipping for a different look.
- Store the Macaroons: Store the finished macaroons in an airtight container at room temperature for up to 1 week, keeping them fresh and ready to enjoy.
Notes
- For best results, use room temperature egg whites to achieve maximum volume when beaten.
- Using a cookie scoop ensures uniform-sized macaroons that bake evenly.
- If you prefer a lighter chocolate flavor, drizzle instead of dipping.
- Be careful not to overbake; golden edges mean perfectly baked chewy centers.
- This recipe makes approximately 24 cookies, perfect for sharing or gifting.
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 14 g
- Sodium: 107 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.01 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 3 mg
