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ingredients image of A realistic and creative flat lay image of all the ingredients for Coconut Macaroons including shredded unsweetened coconut sweetened condensed milk egg whites vanilla extract salt and optional chocolate for dipping arranged artfully on a rustic wooden surface with soft natural lighting
Benjamin

Coconut Macaroons

Delightful, chewy coconut macaroons that are easy to make and perfect for any occasion. These are the best coconut macaroons you'll ever taste with an incredibly moist and chewy texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 macaroons
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 (14 oz) sweetened condensed milk
  • 1 large egg white
  • 1.5 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 5 1/3 cups shredded unsweetened coconut
  • 8 ounces semi-sweet or dark chocolate optional for dipping

Equipment

  • oven
  • Baking sheets
  • Parchment Paper or Silicone Baking Mats
  • large mixing bowl,
  • Sturdy Spatula
  • Cookie Scoop
  • Wire rack

Method
 

  1. Preheat and Prepare: First things first, preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats. This is a crucial step to prevent the macaroons from sticking.
  2. Combine Wet Ingredients: In a large bowl, whisk together the sweetened condensed milk, the large egg white, vanilla extract, and salt. Keep whisking until the mixture is smooth and fully combined, about one minute. You want to make sure the egg white is completely incorporated.
  3. Add the Coconut: Switch to a sturdy spatula and fold in the shredded unsweetened coconut. Mix until every last shred of coconut is evenly coated in the sweet mixture. The batter will be thick and sticky, which is exactly what you want for a moist coconut macaroon recipe.
  4. Scoop the Macaroons: Using a medium cookie scoop (about 1.5 tablespoons), drop mounds of the mixture onto your prepared baking sheets. Space them about 2 inches apart to allow for a little spreading. Use your fingertips to gently press the mounds into a compact haystack shape. This helps them bake evenly.
  5. Bake to Golden Perfection: Place the baking sheets in the preheated oven. Bake for 20 to 25 minutes, rotating the sheets halfway through. You’ll know they are ready when the tops and edges are a beautiful golden brown.
  6. Cool Completely: Let the Coconut Macaroons cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
  7. Optional Chocolate Dip: If you want to add a touch of elegance, melt your chocolate in a microwave safe bowl in 30 second intervals, stirring in between, until smooth. Dip the bottom of each cooled macaroon into the melted chocolate, letting any excess drip off. Place them back on the parchment lined baking sheet and refrigerate for about 10 minutes, or until the chocolate is firm.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 10mgSodium: 20mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 10mgIron: 0.5mg

Notes

For a vegan version, use a can of sweetened condensed coconut milk and a vegan egg white substitute (like aquafaba). For a keto-friendly version, use sugar-free sweetened condensed milk and a keto-friendly sweetener with unsweetened coconut.
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