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The Best Coconut Macaroons Recipe

★★★★★

4.8 from 90 reviews
  • Author: Thomas
  • Total Time: 1 hour 25 minutes
  • Yield: About 24 macaroons 1x

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.

Ingredients

Scale

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)

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

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