Coconut Macaroons made with sweetened condensed milk and chewy coconut are deliciously sweet and chewy cookies. I LOVE food with a chewy texture, and these easy Coconut Macaroons are incredibly awesome with a slight crispness on the outside and an oh-so-tender inside. Dip them in chocolate for a decadent finish!
I love plain macaroons. They are soooo yummy!
But dipping them in chocolate? I may never make them plain again!
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What is the difference between these Coconut Macaroons and French Macarons?
Some people get mixed up because the words “macaroons” and “macarons” sound so similar, especially when people pronounce words differently.
Macaroons are drop cookies made of egg whites, sugar, usually almond paste or shredded coconut, and sometimes a little all-purpose flour. Many recipes use sweetened condensed milk as well, like this recipe.
Macarons on the other hand refer to a round, colored cookie consisting of a creamy ganache or buttercream filling between two halves, made from beaten egg whites mixed with sugar and ground almonds. They are similar to meringue in that both are light and airy. French macarons are definitely harder to make than macaroons.
Both cookies actually come from the same original source, an Italian “Maccarone” which refers to a cake or biscuit. So, both cookies use similar ingredients including egg whites and sugar, and both often use ground almonds or almond flour.
What Ingredients are in this Coconut Macaroons Recipe?
This recipe calls for a handful of simple ingredients.
- Sweetened shredded coconut flakes
- Sweetened condensed milk
- Vanilla extract
- Egg whites
- Salt
- Milk chocolate chips (optional)
When I make coconut macaroons, I use just pure vanilla extract. Others prefer to add almond extract as well for a slightly different flavor. Or bump up the coconut flavor with some coconut extract! Add these extracts a teaspoon at a time.
Are Macaroons gluten-free?
This recipe, made as directed, is gluten-free! There are a few brands of sweetened condensed milk on the market right now and all of them are gluten-free. And of course, coconut is naturally gluten-free!
If you buy coconut macaroons at a bakery, check to see whether they add flour to the batter to make sure they are gluten-free.
How to make chewy Coconut Macaroons
These sweet treats are so easy to pull together! Here are the steps to making perfect coconut macaroons:
Prepare: Place oven racks in the top and bottom thirds of the oven, then preheat the oven to 325 degrees F. Prepare two baking sheets by lining them with parchment paper.
Mix: Mix shredded coconut, sweetened condensed milk, and vanilla extract in a medium bowl. Set aside.
Beat: In the bowl of an electric mixer or stand mixer fitted with the whisk, beat the egg whites on high speed until stiff peaks form, adding salt during the beating. You could use a hand mixer but it does take a while.
Fold: Carefully fold the egg whites into the coconut mixture with a silicone spatula. Drop heaping tablespoons of the mixture into little mounds onto the prepared baking sheets, leaving about an inch in between each one.
Bake: Bake for 25 minutes or until the tops are golden. Cool them on a baking sheet for five minutes before transferring them to a wire rack to cool completely to room temperature.
Make Chocolate-dipped Macaroons
Melt chocolate chips in a small bowl that is microwave-safe for 30 seconds. Stir, then continue to microwave in 10-second intervals until the chocolate is smooth when stirred. You can also melt chocolate in a double boiler.
Dip the bottom of each macaroon into the chocolate, making sure the bottom and edges are completely covered, and place onto a cool, parchment-lined cookie sheet.
Refrigerate the coconut macaroon cookies until the chocolate is set, about 10-15 minutes.
- Note- I used milk chocolate chips in this recipe, but you could also coat them in dark chocolate or even white chocolate!
Tips for Perfect Macaroons
To avoid dry, flaky macaroons, try some of these helpful tips:
- Make sure you have stiff egg whites- don’t be tempted to stop when your egg whites reach the soft peak stage. You need stiff peaks to form for the proper texture. Make sure your bowl is completely clean and dry, and I find cold, metal bowls help egg whites form stiff peaks the fastest.
- Try using smaller coconut pieces in your cookies by pulsing coconut in a food processor before using them in the recipe. Smaller flakes help create a denser cookie, which helps with uniform baking.
- If your macaroons spread, try adding some flour to the batter, just a tablespoon at a time. Note- they will no longer be gluten-free!
- If your macaroons are too sticky, next time don’t use the whole can of sweetened condensed milk.
- Use a cookie dough scoop to form uniform mounds on your baking sheet. This also helps them to bake evenly!
- Don’t over-bake your macaroons! This will make your cookies dry out. A light golden brown is a perfect color.
Can I make Macaroons ahead of time?
Because this cookie uses whipped egg whites, the batter doesn’t last in the refrigerator very well. The best way to make these ahead of time is to follow the recipe as directed, including baking and cooling, then store them in the refrigerator
How to store Coconut Macaroons
Macaroons are easy to store! They are best when kept at room temperature in an airtight container. They will keep up to a week like this.
You can also freeze these cookies. After they are baked and cooled, wrap each macaroon individually, then place them in an airtight container and freeze for up to 3 months.
These chewy cookies, packed with coconut flavor, are the perfect treat for the coconut lover or anyone who just loves sweets!
Other Coconut Recipes You’ll Love
You can use coconut in a dessert and in a garnish, like in this Toasted Coconut Almond Shake. It’s delicious in a pastry cream for this Double Chocolate Coconut Cream Filled Bundt Cake. Another easy cookie to make with coconut is this recipe for Lemon Coconut Sugar Cookies. I love the combination of sweet and tart!
Here are even more coconut recipes:
- Toffee Coconut Oatmeal Bars
- Chocolate Coconut Cookies
- Coconut Cooler
- Brown Butter Coconut Krispie Chocolate Chip Cookies
- Coconut Macadamia Sugar Cookies
These cookies were inspired by this recipe from Once Upon a Chef.
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Coconut Macaroons
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- ¼ teaspoon kosher salt
- 1 ½ cups milk chocolate chips melted – if desired, this amount will coat about 36 cookies
Instructions
- Place the oven racks in the upper and lower thirds of the oven.
- Preheat oven to 325 degrees F.
- Prepare two baking sheets by lining them with parchment paper.
- Mix the shredded coconut, sweetened condensed milk and vanilla in a medium bowl.
- In the bowl of an electric mixer fitted with the whisk, beat the egg whites until stiff peaks are formed, adding salt during the beating.
- Fold the egg whites into the coconut mixture with a rubber spatula.
- Drop heaping tablespoons of batter onto the prepared baking sheets, leaving about an inch between each.
- Bake for 25 minutes, or until the tops are golden. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- If coating the bottoms with the milk chocolate, prepare a room temoerature baking sheet by lining it with parchment.
- Melt chocolate chips in a microwave-safe bowl for 30 seconds. Stir and microwave for 10 second intervals until chocolate is smooth when stirred.
- Dip the bottom of the macaroon into the chocolate, making sure bottom and edges are completely covered and place onto prepared cool baking sheet.
- Refrigerate for 10 – 15 minutes or until set.
Nutrition
This post was originally published 3/10/15. It has been updated in format and with pictures on 2/27/23.
The post Coconut Macaroons appeared first on 365 Days of Baking.