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Coconut Macaroons

Shredded coconut, condensed milk, and an egg white bake into toasted mounds. The centers set in the oven, then the bottoms get a dip of melted chocolate.

Prep
15 min
Cook
22 min
Total
37 min
Servings
16
Difficulty
Easy
Jump to recipe
Golden coconut macaroons, some dipped in dark chocolate, on a plate

Why you’ll love it

  • An egg white whipped to soft peaks helps the mounds hold their shape.
  • They bake until golden and set so the egg white is cooked, not wet in the center.
  • Sweetened coconut is the right moisture. Unsweetened coconut bakes up dry.
  • Chocolate is dipped after the cookies are cool so it sets instead of sliding off.

Ingredients

Servings16

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 325°F. Line a sheet pan with parchment.

  2. 2

    Stir the shredded coconut, sweetened condensed milk, vanilla, almond extract, and salt in a bowl.

  3. 3

    Beat the egg white to soft peaks, about 1 minute. Fold it into the coconut mixture.

  4. 4

    Scoop packed tablespoons onto the pan, about 16 mounds.

  5. 5

    Bake 18 to 22 minutes, until the tops and edges are golden and the centers are set, not wet.

  6. 6

    Break one open if you are unsure. The inside should be cooked through, not glossy raw egg white.

  7. 7

    Cool completely on the pan.

  8. 8

    Melt the chocolate with the coconut oil in a small saucepan over low heat, stirring until smooth. Dip the bottoms of the macaroons and set them chocolate side up until the coating firms.

Pro tips

  • Soft peaks look like foam that flops over at the tip. Stiff dry whites make the cookies crumbly.
  • If the bottoms brown too fast, move the pan up a rack.
  • Pack the scoops. Loose coconut mounds fall apart.

Easy substitutions

almond extract
an extra 1/4 tsp vanilla extract
semisweet chocolate
dark chocolate
coconut oil
1 tsp vegetable shortening

Storage and reheating

Storage

Keep in an airtight container at room temperature up to 4 days, or refrigerate up to 1 week once they are dipped.

Reheating

Do not reheat. Eat at room temperature. Cold chocolate will firm; let the macaroons sit 10 minutes if they were refrigerated.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
127
Protein
2 g
Carbs
14 g
Fat
7 g
Fiber
1 g

Budget friendly · Oven, Stovetop

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Ingredients