coconut macaroon recipe

Made with six ingredients, these coconut macaroons come together quickly and easily. They&#039;re moist and chewy with a crisp golden exterior.

Coconut Macaroons

coconut (396 grams, 14-ounce)

condensed milk ((160 milliliters))

vanilla extract

salt

chocolate chips

Preheat the oven to 325F. Line two rimmed baking sheets with parchment paper.

In a large bowl, stir together the coconut, condensed milk, vanilla, and salt.

In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Fold the egg whites into the coconut mixture.

Using a 1 ½-tablespoon ice cream scoop, scoop the cookie batter onto the lined baking sheets, spacing about 1 inch apart.

Bake, 1 sheet at a time, for 20 to 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan.

Place the semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 15- to 30-second intervals, stirring between each, until the chocolate is smooth and melted.

Dip the bottom of the warm cookies in the chocolate. Place back on the lined baking sheets and let cool completely at room temperature. You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired. Cookies can be stored in an airtight container at room temperature for up to 1 week.

Classic coconut macaroons are for true coconut lovers! With chewy middles and crisp outsides, these hand-held treats are irresistibly delicious.

(180 grams) sweetened coconut flakes (Note 1)

½ cups (180 grams) unsweetened coconut flakes (Note 2)

(160 grams) sweetened condensed milk

(70 grams) large egg whites

coconut extract

(140 grams) semi-sweet chocolate chips (optional)

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.

Place both the sweetened and unsweetened coconut flakes into a food processor and pulse a few times to chop the flakes into a coarse mixture.

In a large bowl, combine sweetened condensed milk, egg whites, coconut extract and salt.

Add the coconut and mix well with a silicone spatula.

Using a medium cookie scoop, drop 1.5 tablespoons of batter on the prepared baking sheet spacing them at least an inch apart. With wet hands, squeeze the cookies lightly to shape them into neat balls.

Bake the cookies for about 15 minutes, or until they are light golden brown.

Cool the cookies on the baking sheet until set, about 2 minutes. Then transfer them onto a wire rack to cool completely, about 30 minutes.

To make the macaroons:

Place the chocolate chips in a microwave-safe silicone bowl. Microwave for 1 minute at 50% power, stir well and continue to microwave in 15-second increments, stirring well in between, until the chocolate is completely melted.

To melt the chocolate:

Dip the cooled macaroons into the melted chocolate ½-inch up the sides. Shake off any excess chocolate and arrange them on a baking sheet lined with parchment paper.

Let the chocolate set before serving.

To dip the macaroons:

Coconut macaroons are easy to make from scratch. This recipe makes a soft, chewy cookie packed with coconut flavor!

cream of coconut*

corn syrup

coconut

Preheat oven

Adjust the oven rack to the middle position and heat the oven to 350&deg; F. Line 2 baking sheets with parchment paper and lightly spray the parchment paper with non-stick cooking spray (alternatively you can use silpat mats without spray)

Whisk wet ingredients together

Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl. Set aside.

Add shredded coconut

Combine the unsweetened and sweetened coconut in a large bowl, toss together, breaking up any clumps with your fingertips. Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.

Shape coconut macaroons

Drop heaping tablespoons of the batter onto the prepared sheets, spacing them about 1-inch apart. Form the cookies into loose haystacks or mounds, moistening your hands with water as necessary to prevent sticking (yes, this actually helps since the &quot;batter&quot; is pretty loose).

Bake coconut macaroons

Bake at 350&deg; F for 15 minutes or until the cookies are light golden brown, rotating the baking sheets halfway through. Cool cookies on the baking sheets until slightly set, about 2 minutes. Remove to a wire rack with a wide metal spatula.

Dip macaroons in chocolate

While cookies are cooling, melt chocolate in a double boiler or makeshift double boiler (see tips for melting chocolate). Dip the bottoms of the cookies in the chocolate and place on a cookie sheet lined with wax paper or parchment paper. Place cookies in fridge for chocolate to set. Store in an airtight container.

These exceptional coconut macaroons come from Standard Baking Co in Portland, Maine. They have the most amazing texture and a classic flavor!

granulated sugar*

egg whites ((from 5 to 6 large eggs))

chocolate chips**

Preheat the oven to 375 degrees F. Line a baking sheet*** with parchment paper.

In a medium saucepan, combine all the ingredients except the chocolate over medium-low heat. Cook, stirring continuously, for about 5 minutes, until a temperature of 130F is reached. Note that the mixture will seem very dry at first, but will moisten as it cooks.

Using a medium cookie scoop (size 40 1.5T), scoop the coconut mixture into mounds on the baking sheet. Shape the mounds if desired****.

Bake for 15-20***** minutes, on the center rack of the oven, until golden brown on the edges. I prefer the 20 minute mark personally, which gives a thoroughly crisp exterior, but still with a moist interior.

Remove the tray from the oven and cool the macaroons completely on a wire rack.

Place the chocolate chips in a microwave-safe bowl, and melt in 30-second intervals, stirring each time, until the chocolate has melted. Then drizzle or dip the macaroons into the chocolate, as desired. Let the chocolate harden at room temperature, or speed the process in the fridge.

Enjoy!

Coconut Macaroons are a chewy, delicious, and easy to make recipe with just six simple ingredients and NO condensed milk!

sugar

all-purpose flour

semisweet chocolate (chopped (OR semisweet chocolate chips))

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 325°F. Prepare two cookie sheets by lining them with parchment paper.

In a large bowl, use an electric hand mixer (or stand mixer) to beat the egg whites until frothy. Mix in sugar, salt, vanilla, and flour and beat another minute until smooth and thickened. Stir in coconut until all ingredients are well combined.

Use a tablespoon or small cookie scoop to drop mounds of batter, 1 inch apart, onto prepared cookie sheets. Bake for 20 to 25 minutes or until cookies are beginning to turn light golden brown on the tips of the coconut flakes and around their bottom edges. Allow to cool for a couple minutes on the cookie sheets before transferring to a wire rack to cool completely.

Place chocolate in a heat-proof bowl set over a pot filled with a couple inches of barely simmering water (the water should not touch the bottom of the bowl). Stir chocolate until melted. Alternatively, you may melt chocolate in the microwave by heating it for 1 minute at 50% power, stirring, and then heating and stirring at 30 second intervals until melted.

Halfway dip each cookie in melted chocolate, set it on a wax paper-lined cookie sheet, and allow to cool at room temperature for 30 minutes or until chocolate is set. You may speed up the process by putting dipped cookies in the refrigerator for 15 minutes, but not too long or condensation will start to form. Also, instead of dipping the cookies, you may instead choose to drizzle them with the melted chocolate.

For Chocolate-Dipped Macaroons

Not to be confused with French macarons, this coconut macaroon recipe requires minimal effort and can be served as a snack or dessert option. Coconut macaroons are delicately sweetened and provide a refreshing coconut flavor in each bite.

Chocolate Dipped Coconut Macaroons

vanilla

shredded coconut

chocolate melted,

Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

Whisk the egg whites, sugar, vanilla, and salt in a large bowl until combined, then fold in the coconut.

Scoop packed, heaping tablespoons of the coconut mixture about 1 inch apart onto the baking sheet.

Bake until golden brown around the edges (20 to 25 minutes).

Let the macaroons cool for 10 minutes on the baking sheet, then transfer them to a rack to cool completely.

If desired, dip your coconut macaroons in chocolate and transfer them to a piece of parchment until the chocolate has hardened.

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The most viewed coconut macaroon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Macaroons

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The most viewed coconut macaroon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine