Coconut Macaroons are the perfect soft and chewy cookie for the coconut lovers in your life. These big cookies are easy to make, not too sweet, and dipped in bittersweet chocolate for the perfect combination of chocolate and coconut. You’ll love these easy coconut macaroons!
Our Coconut Macaroons are big and flavorful cookies that are dipped in bittersweet chocolate for the perfect balance of flavors.
Not too sweet.
Controlling the sweetness is important for perfect coconut macaroons.
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Key to Success #1 – Use Unsweetened Coconut
To create balanced flavors in our Coconut Macaroons, we’re using unsweetened coconut.
This ensures that the sugar sweetness does not overpower the coconut flavor.
In a medium bowl, whisk the egg whites until they are frothy.
Next, stir in the sweetened condensed milk, vanilla, salt and unsweetened coconut.
Keep stirring until the cookie mixture is fully combined.
If you want even more coconut flavor, you can add a half teaspoon of coconut extract into the mixture.
Key to Success #2 – Make Big Cookies
One of the things that make these coconut macaroons stand out is their sheer size.
We’re using about two tablespoons of the coconut mixture to make each cookie.
I use a large cookie scoop to measure out the coconut mixture.
If you don’t have a cookie scoop, you can use a tablespoon to measure the coconut mixture. You’ll need two tablespoons full.
Scoop the dough into your hands then roll the mixture into a ball.
They will not be super firm, but they should hold together when rolled into a ball.
Place the balls on a parchment paper-lined baking sheet about 2 inches apart.
Key to Success #3 – Dip in Bittersweet Chocolate
After the macaroons have been baked then cooled, you’re ready to dip them into chocolate.
We’re using a high-quality baking chocolate bar like Baker’s or Ghirardelli.
These are not the chocolate bars that you find in the candy aisle.
They’re found in the baking aisle of your local supermarket.
Chop the chocolate bars into small pieces for easier melting.
I use the smooth side of a meat mallet to pound the chocolate bars before unwrapping them.
In a small microwave-safe bowl, heat the chopped chocolate on high power for 30 seconds then stir well.
Continue heating in 30-second increments until the chocolate is fully melted and smooth.
Dip the bottoms of the macaroons into the melted chocolate then place them on a sheet of waxed paper until they are cool.
Save this Coconut Macaroons recipe to your favorite Sweet Treats board or your Holiday Cookies board.
Coconut Macaroons
Ingredients
- 2 egg whites
- 1/2 tsp salt
- 14- ounce can sweetened condensed milk
- 1 Tbsp vanilla extract
- 6 cups shredded coconut unsweetened
- 8 oz semisweet or bittersweet chocolate
Instructions
- Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.
- In a medium bowl, whisk the egg whites until they are frothy. Add in sweetened condensed milk, salt, vanilla, and shredded coconut. Stir until fully combined.
- Scoop two tablespoons of the coconut mixture and roll into a ball then place onto a parchment paper-lined baking sheet. Repeat with the remaining coconut mixture.
- Bake macaroons for 16-18 minutes until tops are light golden brown.
- Allow macaroons to cool on the baking sheet until they are room temperature.
- To make the chocolate coating, chop 9 ounces of semisweet or bittersweet chocolate then place into a small shallow microwave-safe bowl. Heat chocolate on High power for 30 seconds then stir well. Continue heating in 30-second intervals until chocolate is melted and smooth.
- One at a time, dip the bottoms of each macaroon into the melted chocolate then place them onto a sheet of waxed paper to cool completely.