The Best Coconut Macaroons Recipe

Introduction

These coconut macaroons are delightfully chewy with a crisp golden exterior and a rich chocolate coating. Perfect for a quick treat or a festive dessert, they combine simple ingredients for amazing flavor.

Ingredients

• 14 ounces sweetened condensed milk
• 3 egg whites
• 1 tablespoon vanilla
• 14-16 ounces unsweetened coconut
• 16 ounces chocolate chips

Instructions

1. Step 1: Preheat the oven to 400°F and line a cookie sheet with parchment paper.
2. Step 2: In a stand mixer bowl, beat the egg whites and vanilla until soft peaks form.
3. Step 3: Remove the bowl from the mixer and gently fold in the sweetened condensed milk and coconut until fully combined.
4. Step 4: Drop the macaroon mixture by tablespoonfuls onto the prepared parchment paper.
5. Step 5: Bake for 12 to 15 minutes, or until the cookies turn golden brown. If needed, bake an additional 1-2 minutes while watching carefully to avoid burning.
6. Step 6: Remove from oven and let the macaroons cool on a wire rack.
7. Step 7: Melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Alternatively, melt using a double boiler on the stove.
8. Step 8: Dip the bottoms of the cooled macaroons into the melted chocolate, then place them back onto parchment paper to set for 1-2 hours.
9. Step 9: Once the chocolate has hardened, remove the macaroons from the parchment paper and serve immediately.

Tips & Variations

• Use dark or semi-sweet chocolate chips for a richer flavor, or white chocolate for a sweeter twist.
• To add extra texture, mix in chopped nuts or a pinch of salt to the coconut mixture.
• If you don’t have a stand mixer, beat the egg whites with a hand mixer or whisk until firm peaks form.

Storage

Store macaroons in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture. Leftovers can also be frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded coconut instead of unsweetened coconut?

Yes, shredded coconut works well. Just ensure it is unsweetened to keep the sweetness balanced.

What if my egg whites don’t form peaks?

Make sure there is no grease or yolk in the bowl or on the beaters, and that your egg whites are at room temperature. Using a clean, dry bowl helps too.

The Best Coconut Macaroons Recipe

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★★★★★

4.8 from 90 reviews

• Author: Thomas
• Total Time: 1 hour 25 minutes
• Yield: About 24 macaroons 1x

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Description

These decadent coconut macaroons are chewy, golden-brown on the outside, and dipped in smooth melted chocolate for an irresistible treat. Made with sweetened condensed milk, fresh egg whites, and plenty of shredded coconut, they bake quickly to a perfect golden finish and then get dipped in rich chocolate for a luscious bottom coating. Ideal for coconut lovers and easy to make with simple ingredients, these macaroons are a classic dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Macaroon Ingredients

• 14 ounces sweetened condensed milk
• 3 egg whites
• 1 tablespoon vanilla extract
• 14–16 ounces unsweetened shredded coconut

Chocolate Dip

• 16 ounces chocolate chips (dark, milk, or semi-sweet based on preference)

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Instructions

1. Prepare Oven and Baking Sheet: Line a cookie sheet with parchment paper and preheat the oven to 400°F (204°C) to ensure it’s hot and ready for quick baking.
2. Beat Egg Whites: In the mixing bowl of a stand mixer, add the egg whites and vanilla extract. Beat on medium-high speed until soft peaks start to form, providing volume and lightness to the macaroons.
3. Combine Ingredients: Remove the mixing bowl from the mixer. Gently fold in the sweetened condensed milk and shredded coconut until all ingredients are thoroughly combined, taking care not to deflate the whipped egg whites.
4. Form Macaroons: Using a tablespoon, drop spoonfuls of the macaroon mixture onto the prepared parchment paper, spacing them evenly to allow for baking expansion.
5. Bake: Place the cookie sheet in the preheated oven and bake until the macaroons turn golden brown, about 12 to 15 minutes. If needed, bake an additional 1 to 2 minutes while carefully monitoring to prevent overbaking.
6. Cool on Rack: Remove the baked macaroons from the oven and transfer them to a wire rack to cool completely.
7. Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips by microwaving in 20-second intervals, stirring between each until smooth and fully melted. Alternatively, melt the chocolate using a double boiler on the stovetop.
8. Dip Macaroons: While the chocolate is still warm, dip the bottoms of the cooled macaroons into the melted chocolate. Place them back onto parchment paper to set.
9. Set Chocolate: Let the chocolate-coated macaroons rest for 1 to 2 hours at room temperature until the chocolate hardens and sets properly.
10. Serve: Once set, carefully remove the macaroons from the parchment paper and serve immediately for best texture and flavor.
11. Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness and keep the chocolate set.

Notes

• Use room temperature egg whites for better volume when beating.
• Choose unsweetened shredded coconut for less sweetness and better texture.
• The chocolate coating can be customized with dark, milk, or white chocolate based on preference.
• If you don’t have a stand mixer, use a hand mixer or whisk vigorously by hand.
• Make sure to watch the cookies closely during the last few minutes of baking to prevent burning.
• Store macaroons in the refrigerator to keep the chocolate coating firm and fresh.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coconut macaroons, coconut cookies, chocolate dipped macaroons, easy coconut macaroon recipe, holiday cookies, chewy coconut treats