Cookies, Sweet-treatsJenna Brock

Coconut Macaroons

Cookies, Sweet-treatsJenna Brock
Coconut Macaroons
 

I am a beach girl at heart, so I absolutely love anything with coconut in it. It’s one of those ingredients that you can take a bite, close your eyes, and for a split second feel like you’re somewhere tropical and warm. Invite some chocolate to the party, and you’ve got one heavenly combination!

I’ve been on a mission to find the perfect coconut macaroon recipe for years because this cookie also happens to be one of my Dad’s favorites. I stumbled upon Once Upon a Chef’s phenomenal recipe and the rest is history. It turns out the secret ingredient I had been missing was sweetened condensed milk. The use of this ingredient really is a game changer - it creates the perfect level of sweetness, while adding a layer of creaminess that makes for a sensational texture (chewy on the inside, yet crunchy on the outside).

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Ingredients

Recipe yields ~24 macaroons.

  • 1 bag sweetened flaked coconut (14 oz)

  • 7/8 cup sweetened condensed milk (7/8 cup = 3/4 cup + 2 tablespoons)

  • 1 teaspoon vanilla extract

  • 2 large eggs, room temperature

  • 1/4 teaspoon salt

  • 10oz bag Ghiradelli dark chocolate melting wafers

Instructions

  1. Preheat oven to 325 degrees.

  2. In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla extract. Once fully mixed, set aside.

  3. Add egg whites from two eggs into a large bowl or KitchenAid mixer fitted with a whisk attachment. Whisk the egg whites and salt on high speed until stiff peaks form.

  4. Using a rubber spatula, fold the egg whites into the coconut mixture.

  5. Using a small cookie scoop or spoon, create balls approximately 1 tablespoon big. Space cookies 2 inches apart.

  6. Bake for 13 minutes and then rotate the pans (i.e. swap the cookie sheet on the top rack to the lower rack). Bake for another 10-13 minutes until the tops and edges are golden. Every oven is different, so keep an eye on your macaroons for the last few minutes.

  7. Allow cookies to cool for 5-10 minutes on the pan before moving to a wire rack to cool further.

  8. Place dark chocolate melting waters in a microwave safe bowl and heat for 30 seconds. Stir thoroughly, then continue to heat and stir at 15 second increments until fully melted and smooth. Do not overcook, chocolate burns quickly.

  9. You have two options for the chocolate. Dip one half of the macaroon into the melted chocolate, letting any excess chocolate drip back in the bowl before placing on parchment paper to set. Alternatively, you can drizzle the chocolate gently over the macaroon using a spoon.

Recipe Notes

  • Macaroons will stay fresh in an airtight container at room temperature for 3-5 days.

  • My wonderful mother-in-law introduced me Siplat silicon cookie sheet liners and they are a game changer. You will never have a cookie stick to a cookie sheet ever again.

  • Most grocery stores carry the Ghirardelli melting chocolates, but I always buy them at Target or Walmart (they have the best pricing). You can also order them online here.

  • Wondering what’s the difference between macarons and macaroons? A macaron is a delicate, round, often brightly colored cookie that contains two sides and a ganache, buttercream, or jam filling. Macaroons on the other hand are a coconut-based drop cookie that is often dipped or drizzled in chocolate.