Description
These coconut macaroons are chewy, sweet, and perfectly toasted treats made with sweetened coconut flakes, condensed milk, and whipped egg whites for a light texture. Optionally dipped in rich dark chocolate, they are an irresistible dessert perfect for any occasion.
Ingredients
Scale
Coconut Macaroons
- 14-ounce bag Sweetened Coconut Flakes (approximately 5 cups, such as Baker’s Angel Flake Sweetened Coconut)
- 3/4 cup Sweetened Condensed Milk
- 2 Tablespoons Butter, melted
- 1 teaspoon Vanilla Extract
- 2 large Egg Whites, beaten until stiff peaks form
- 1/4 to 1/2 teaspoon Salt
Optional Chocolate Dip
- 12 ounces Dark or Semisweet Chocolate Wafers or Bar, melted
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper for easy removal and cleanup.
- Combine wet ingredients and coconut: In a medium mixing bowl, stir together the sweetened coconut flakes, sweetened condensed milk, melted butter, and vanilla extract until evenly mixed.
- Whip egg whites: In a separate bowl, beat the egg whites with salt until stiff peaks form. This will give the macaroons a light and airy texture.
- Fold egg whites into coconut mixture: Gently fold the beaten egg whites into the coconut mixture, carefully incorporating without deflating the air in the egg whites.
- Scoop macaroons onto sheets: Using two spoons or an ice cream scoop, form mounds of the mixture and place them spaced out on the parchment-lined baking sheets. If you don’t have parchment paper, lightly spray the baking sheets with non-stick cooking spray.
- Bake: Bake for 20 to 23 minutes, watching closely to ensure the bottoms do not become overly browned. After baking, let the macaroons rest for about 2 minutes to set.
- Cool: Carefully remove the macaroons from the baking sheets and transfer them to a cooling rack to cool completely.
- Optional chocolate dip: If desired, melt the dark or semisweet chocolate in a microwave-safe bowl, heating in 30-second increments until smooth. Dip the bottoms of the cooled macaroons into the melted chocolate, then place them on parchment paper or a cooling rack to let the chocolate set and harden.
Notes
- For best texture, be sure to beat egg whites until stiff peaks form before folding.
- Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
- Watch the macaroons while baking as the bottoms can quickly brown.
- Chocolate dipping is optional but adds a delicious contrast and richness.
- Store macaroons in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut macaroons, coconut cookies, easy dessert, chocolate dipped macaroons, baked coconut treats
