Coconut Macaroons
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.
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Servings: 24
Calories: 275kcal
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
Directions
- 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.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 275 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Cholesterol: 8 mg | Sodium: 92 mg | Fiber: 5 g | Sugar: 14 g
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