Description
Coconut macaroons are crispy on the outside with a soft and chewy center. Dip or drizzle with chocolate for an even more delicious flavor combo. Macaroons might just be the most perfect coconut cookie ever created.
Ingredients
- 14 ounces sweetened coconut flakes
- ¾ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs whites, at room temperature
- ¼ teaspoon salt
- 6 ounces semi-sweet chocolate, chopped
Instructions
- Preheat oven to 325°F. Line two large half sheet baking pans with parchment paper or a silicone baking mat.
- In a medium mixing bowl, stir together the coconut, condensed milk, vanilla extract, and almond extract. Set aside.
- In a large mixing bowl, use a hand mixer (or stand mixer) to beat the egg whites and salt together until stiff peaks form, about 3 minutes.
- Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a cookie scoop, scoop 2 tablespoons of the batter and place on the line baking sheets, spacing about 1 inch apart. Bake for 20 to 25 minutes, until the tops and edges are golden brown. Let the cookies cool on the pans for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Melt the semi-sweet chocolate in microwave, stopping and stirring at every 30-second interval until smooth or creamy, or melt in a double broiler over a pot of boiling water.
- Dip the bottoms of the cooled macaroons in the melted chocolate, allowing any excess to drip back into the bowl. Place the macaroons back onto the lined baking sheets.
- Let them completely cool and set before serving. You can speed up the time by placing in the refrigerator for 10-15 minutes until set.
Notes
How to store: Store coconut macaroons in an airtight container at room temperature for up to 1 week. If planning to store a little longer, you can store them in the refrigerator for up to 3 weeks.
How to freeze: Place cooled coconut cookies on a parchment-lined tray and freeze for 1-2 hours until frozen solid, or wrap them individually in plastic wrap. Then, transfer the macaroons into a freezer bag or airtight container and freeze for up to 3 months.
- Prep Time: 15 minutes
- Dipping Chocolate: 20 minutes
- Cook Time: 25 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American