Coconut Macaroons
Sweet, chewy coconut cookies dipped in chocolate, perfect for any occasion.
Ingredients
Main Ingredients
- 14 ounce sweetened shredded coconut
- 1 teaspoon vanilla extract
- 3/4 cup sweetened condensed milk
- 2 egg whites Beaten until stiff peaks form
- 1/4 teaspoon salt
- 1 container Baker’s Dipping Chocolate (or 7 oz milk chocolate melted) According to package directions
Instructions
Preparation
- Preheat your oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer with a whisk attachment, combine egg whites and salt. Beat on medium speed until stiff peaks form.
- In a large bowl, mix the shredded coconut, vanilla extract, and sweetened condensed milk until fully blended. Fold in the beaten egg whites gently.
- Use two spoons or a cookie scoop to form balls of the dough mixture and place them about one inch apart on the prepared baking sheet.
Baking
- Bake for 12-15 minutes. Check every 6 minutes and turn as necessary to prevent uneven browning. The macaroons should be golden brown on the top and sides when done.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Finishing Touches
- Once the cookies are completely cool, melt the dipping chocolate according to the package instructions. Dip the bottom of the cookies in the chocolate and place them on a baking sheet lined with wax paper. Chill to set the chocolate.
Notes
Coconut macaroons are best enjoyed fresh but can also be served with coffee or tea. Store in an airtight container for up to a week or freeze for up to 3 months. Tips: Ensure egg whites form stiff peaks for best texture. Let cookies cool to maintain shape. Optionally, add almond extract for extra flavor.