There is nothing quite like the contrast of a golden, crisp exterior and a soft, chewy center found in a classic coconut macaroon. This recipe uses just a handful of pantry staples to create bakery-quality cookies right in your own kitchen without any complicated techniques.
Ingredients
- 14 ounces shredded sweetened coconut
- 1 can (14 ounces) sweetened condensed milk
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 4 ounces semi-sweet chocolate chips (optional, for dipping)
Instructions
- Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
- In a separate clean bowl, beat the egg whites and salt with a whisk or electric mixer until stiff peaks form.
- Gently fold the stiff egg whites into the coconut mixture until fully incorporated.
- Scoop rounded tablespoons of the batter onto your prepared baking sheet, spacing them about an inch apart.
- Bake for 20 to 25 minutes, or until the edges are golden brown.
- Allow the macaroons to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- If using chocolate, melt the chips in the microwave in 30-second intervals and dip the bottom of each cooled macaroon into the chocolate.
Tips
For the best texture, ensure your egg whites reach stiff peaks before folding them in, as this provides the necessary lift to keep the cookies light. If you prefer a nuttier flavor, you can toast the shredded coconut lightly in a pan before starting the recipe.
FAQ
Can I use unsweetened coconut for this recipe?
I recommend sticking with sweetened shredded coconut because it provides the necessary moisture and sugar content to bind the cookie together properly.
How do I store coconut macaroons?
Store them in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks for a chewier texture.