Coconut Macaroons

These delightfully sweet bite-sized treats are perfectly chewy in the middle with a slightly crusty exterior that will have you swooning. They are an out-of-this-world indulgence made with just a few simple ingredients!

Makes 12-18 macaroons

Course Dessert/Snack

Cuisine Italian

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 421kcal

Author Imma

Ingredients

Coconut Macaroons with Condensed Milk

1 14-ounce bag (400g) sweetened flaked coconut (about 5 cups)
½ 14-ounce can sweetened condensed milk (7 ounces or 200g)
1 teaspoon vanilla extract
½ teaspoon almond extract
3 large egg whites
¼ teaspoon salt
4 ounces semi-sweet chocolate, chopped (optional; the best quality, such as Ghirardelli)

Coconut Macaroons with Sugar

4 large egg whites
½ cup granulated sugar
3 cups sweetened shredded coconut
1 teaspoon vanilla or almond extract
¼ teaspoon salt

Instructions

Set the oven racks near the center of the oven. Preheat your oven to 325°F/163℃. Then line two baking sheets with parchment paper.
Mix the coconut, sweetened condensed milk, vanilla, and almond extract in a medium bowl. Set aside.
Beat the egg whites and salt in an electric mixer bowl until stiff peaks form. Fold the beaten egg whites into the coconut mixture with a large rubber spatula.
(If using the recipe with sugar, beat the egg whites and sugar until stiff peaks form. Then gently fold in the coconut, extracts, and salt.)
Form heaping tablespoons of the mixture into mounds with a mini ice cream scoop or two large spoons on the baking sheets, spacing them about an inch apart.
Place the baking sheets in the middle of the oven and bake for 23-25 minutes. Rotate the pans from top to bottom and front to back so they bake evenly until the tops and edges are golden.
Let the macaroons cool for a few minutes on the pans, then transfer them to a wire rack to cool completely.

Chocolate Dip

If you'd like to dip your macaroons in chocolate, melt the chocolate in a microwave on medium power in a microwave-safe bowl. Stir at 30-second intervals until just smooth and creamy. (Or you can melt the chocolate over hot water in a double boiler.)
Dip the macaroons (bottom first) in the chocolate, then let the excess drip back into the bowl. Then put them back on the lined baking sheets.
Refrigerate the macaroons for about 10 minutes until the chocolate sets.

Notes

You may use unsweetened coconut, depending on your preference. Just adjust the sweetness as you go along with sugar or condensed milk. I used Baker's Angel Flake.
For a finer texture of coconut, you may pulse it in your food processor a few times. Finer coconut means more compact coconut macaroons.
If using the coconut macaroons recipe with sugar, beat the sugar with the egg whites until stiff peaks form.
Feel free to add your personal favorite flavorings in this recipe aside from almond or vanilla extract. You can also add lemon, orange, or peppermint extracts for a delicious twist.
Make sure to cool the macaroons before storing them.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition