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Coconut Macaroons Recipe

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4.4 from 15 reviews

These classic Coconut Macaroons are chewy, golden, and packed with sweet coconut flavor. Made with simple ingredients like flaked coconut, sweetened condensed milk, egg whites, and vanilla, they're easy to whip up for any occasion. The optional chocolate dip adds a rich finish, making these macaroons perfect for a delightful treat or gift. Crispy on the edges and soft and moist inside, they keep well at room temperature and can be frozen for longer storage.

Ingredients

Base Ingredients

  • 1 14-oz bag sweetened flaked coconut (such as Baker's Angel Flake)
  • ⅞ cup sweetened condensed milk (equivalent to ¾ cup plus 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • ¼ teaspoon salt

Optional Chocolate Dip

  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Arrange two oven racks near the center of the oven and line two baking sheets with parchment paper, not wax paper, to prevent sticking.
  2. Mix Coconut Mixture: In a medium bowl, combine the sweetened flaked coconut, sweetened condensed milk, and vanilla extract. Stir well to blend these ingredients and set aside.
  3. Beat Egg Whites: Using an electric mixer, beat the egg whites along with the salt until stiff peaks form. This will give the macaroons their light and airy texture.
  4. Fold Egg Whites: Gently fold the beaten egg whites into the coconut mixture with a large rubber spatula, ensuring not to deflate the air you whipped into the egg whites.
  5. Form Macaroons: Using a mini ice cream scoop or two spoons, shape heaping tablespoons of the mixture into mounds on the prepared baking sheets. Space them about 1 inch apart to allow for expansion during baking.
  6. Bake: Place the baking sheets in the oven and bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back halfway through baking. Bake until the edges and tops turn a golden color.
  7. Cool: Let the macaroons cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  8. Optional Chocolate Dip: If using chocolate, melt it in a microwave-safe bowl at medium power in 30-second intervals, stirring until smooth. Alternatively, melt over a double boiler. Dip the bottoms of the cooled macaroons into the melted chocolate, let excess drip off, and place back on parchment-lined sheets. Chill in the refrigerator for about 10 minutes to set the chocolate.
  9. Storage: Store macaroons in an airtight container at room temperature for up to one week. For freezing, cool completely and layer with parchment paper in an airtight container; freeze up to 3 months. If freezing, wait to add chocolate dip until after thawing.

Notes

  • Use Baker's Angel Flake coconut for best texture and flavor due to its ideal flake size.
  • The sweetened condensed milk measurement ⅞ cup equals ¾ cup plus 2 tablespoons for accuracy.
  • Always use parchment paper—not wax paper—on baking sheets to prevent sticking.
  • The macaroons freeze well and can be kept for up to 3 months. Do not add chocolate dip before freezing; dip after thawing.

Find it online: https://glowcooks.com/coconut-macaroons-recipe/