I will be completely honest here. I used to think that I didn’t like coconut. *Prepare for a shock* So this is the first time I have ever baked coconut macaroons and the first time I have ever eaten them! I know, I know… crazy right. Well I now totally converted and it isn’t just because of the chocolate either. These are just the right about of sweet, crispy on the outside, chewy on the inside, and easy as HECK!! You will be from getting the ingredients out to stuffing deliciousness in your face in a matter of minutes!
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Time: 20 minutes Prep & 20 Minutes+ Baking
Yield: 24 Small OR 12 Large
- 397g(14oz./5-1/3 cups) bag shreaded coconut*
- 207ml(3/4 cup plus 2 tablespoons) sweetened condensed milk*
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
- 112g(4oz.) chocolate for dipping or drizzling*
- Preheat the oven to 165°C(325°F) and prepare 1 or 2 pans for baking by lining with parchment paper.
- In a bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In a second bowl beat the egg whites and salt until stiff peaks form using a whisk or electric mixer. Then using a large rubber spatula gently fold the egg white mixture into the coconut mixture.
- Using a spoon, mini ice cream scoop or your hands(my favorite method), place heaping mounds of the mixture of your desired size on to the prepared baking sheets, remembering to space about 1 inch apart.
- Bake for 20 to 25 minutes. Remember to rotate the pans while baking. Bake until the tops and edges are golden brown and crispy.
- Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- While cooling, prepare chocolate by using your desired method (Microwave for 30 second intervals or double boiler). Either dip the bottom of the macaroons into the chocolate or drizzle on top, or Both!! Place on plate or back on the baking tray lined with parchment and into the fridge for 10-15 minutes or until the chocolate hardens. ENJOY.
- I saw many recipes call for sweetened coconut… I have no idea why. I can’t imagine how sugary these cookies would be. I highly suggest getting plain shredded coconut for this. If you can’t find any or if you like them really sweet, then go ahead and get the sweetened kind. But Don’t forget what I told you.
- I know that is a weird amount of sweetened condensed milk, but please go with it. Otherwise your cookie batter/dough?? will be too wet.
- I am not going to tell you what kind of chocolate to buy. If you like a more balanced sweetness maybe semi sweet is for you. If you like dark chocolate then go for it, the richness will really stand out. If you have a truly sweet tooth or if you just like it, get milk chocolate, the chocolate police won’t come knock on your door.
- Watch them carefully as they bake. Depending on the size of cookie you choose to make, your pan, your oven, they might go from brown to burnt on the bottom rather quickly. After the first 15 minutes. I recommend rotating top to bottom, front to back after 10 minutes and then check in 5 minute increments after that.
- Use the parchment paper. I didn’t have any so I just used a good coat of butter, they still stuck and it was a mess to clean.
- If you are really concerned about burning the bottom, I recommend using two pans, one on top of the either, and baking the cookies that way. It will protect them from the heat and brown them more evenly.
- Storage: Keep the cookies in an airtight container at room temperature for about a week. But good luck… mine hardly lasted 24 hours.
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