Classic Coconut Macaroons
These classic coconut macaroons are delightfully chewy on the inside and perfectly golden and crispy on the outside. Made with sweetened shredded coconut, condensed milk, egg whites, vanilla, and a touch of salt, they're an easy-to-make sweet treat, optionally enhanced with a dark chocolate drizzle or dip.
Equipment
- Oven
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Whisk
- Spatula
- Small cookie scoop (1.5 tablespoons)
- Microwave-safe bowl
- Wire rack
Ingredients
Macaroon Ingredients
- 14 ounces Sweetened shredded coconut
- 14 ounces Sweetened condensed milk
- 2 Large egg whites
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 4 ounces Dark chocolate for dipping/drizzling (optional)
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, gently whisk condensed milk, egg whites, vanilla, and salt until combined and slightly frothy.
- Fold in the shredded coconut until fully coated, resulting in a sticky mixture.
- Drop 1.5-tablespoon mounds of the mixture onto the baking sheet, spacing them an inch apart, or shape them into pyramids or domes.
- Bake for 20-25 minutes until golden brown and lightly toasted; monitor closely to prevent burning.
- Cool macaroons completely on the baking sheet before transferring to a wire rack, as they will firm up as they cool.
- Melt dark chocolate in a microwave, stirring every 30 seconds until smooth, then dip bottoms or drizzle over cooled macaroons and let chocolate set.
Notes
For perfectly shaped macaroons, lightly wet your hands before shaping the mixture into domes. Ensure macaroons are completely cooled before handling or dipping in chocolate, as they are delicate when warm.