Coconut Macaroons

Why you’ll love this recipe:

Coconut macaroon are bite-sized coconut cookies made of shredded coconut, sweetened condensed milk, and egg whites.

They look fancy but are surprisingly easy to make.

• Not overly sweet: Using sweetened and unsweetened coconut flakes ensures the cookies aren’t too sweet!
• Quick and easy to make: No mixer required!
• Extra coconutty for all the coconut fans!
• Amazing texture: Pulsing the coconut flakes in a food processor makes a big difference in the texture of the cookies. Breaking the long coconut strands into finer pieces makes the cookies fluffy and pleasantly chewy.

I can’t find enough ways to enjoy coconut! If it isn’t Mexican coconut candies, coconut almond balls, or coconut hazelnut cookies, it’s these irresistibly rich, pleasantly chewy coconut macaroons.

Key Ingredient Notes:

• Sweetened coconut flakes – Use sweetened coconut flakes, not dried coconut or coconut chips. Thanks to its higher moisture content, sweetened coconut flakes have deeper coconut flavor.
• Unsweetened coconut flakes – Unsweetened coconut flakes tone down the sweetness of the final cookies without compromising the pleasantly chewy texture. Trust me on this one!
• Sweetened condensed milk – You can find it in the canned milk aisle right next to evaporated milk. This sticky liquid sweetens the macaroons and gives it a rich decadence.
• Egg whites – Egg whites are key to a perfectly textured coconut macaroon! They are the secret behind the irresistibly soft chew macaroons are known for.
• Coconut extract – For a boost of coconut flavor!
• Salt – A pinch of salt is essential in cookies and treats. It rounds out the flavors in this sweet cookie.
• Semi-sweet chocolate chips – For dipping. Swap with dark or milk chocolate depending on your preference. It’s important to temper the chocolate if you want it to set with a hard sheen. For a simple shortcut, use Ghirardelli melting wafers instead. They don’t need to be tempered to set properly.

How to make this recipe:

Before you start, preheat your oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat to prevent sticking, then lightly spray it with nonstick cooking spray.

1. Chop coconut flakes:

• Place both the sweetened and unsweetened coconut flakes into a food processor.
• Pulse to chop the long flakes into small pieces, like a coarse flour. Doing this breaks down the long coconut strands for a better texture in the end.

2. Make the macaroon batter:

• In a large bowl, combine the sweetened condensed milk, egg whites, coconut extract, and salt.
• Add the shredded coconut and mix well with a flexible spatula.

3. Scoop & bake the macaroons:

• Use a medium cookie scoop to drop 1.5 tablespoons of batter on the prepared baking sheet, giving them each a little space.
• With wet hands, gently squeeze the cookies to shape them into balls.
• Bake the cookies for 15 minutes or until the edges are golden brown.
• Let them cool on the sheet pan for a few minutes to set up, then transfer them to a wire rack. Let them cool for at least 30 minutes.

4. Dip the macaroons:

• Place the chocolate chips in a microwave-safe bowl.
• Microwave for 1 minute at 50 percent power, then give it a good stir. Continue to heat in 15-second increments, stirring in between, until the chocolate is completely melted.
• Dip the cooled macaroons into the melted chocolate 1/4-inch up the sides, scraping off any excess chocolate.
• Arrange them on the baking sheet lined with parchment paper, and let the chocolate harden.

Tips for Success:

• Don’t use old coconut that feels dry or tastes stale. This macaroon recipe is centered around coconut, so spring for a new bag! It makes all the difference.
• A cookie scoop gives you beautifully shaped uniform cookies! And they all bake evenly too.
• Give each cookie some space on the sheet pan. They won’t spread, but they toast and brown evenly this way.
• Melt the chocolate on low heat, so it doesn’t break its temper and sets properly. Check out my full guide on how to temper chocolate here.
• Or if you don’t want to stress over temperature, swap the chocolate with Ghirardelli melting wafers. They’re easy to melt and don’t need to be tempered.
• Feel free to drizzle the chocolate on top if you’d rather not dip them. Or do both for extra chocolatey goodness!

Storing Tips:

• Store leftover chocolate dipped macaroon cookies in an airtight container for up to 1 week.
• Macaroons are freezer-friendly! Place them in a freezer-safe container or zip top bag and freeze for up to 3 months.

FAQs: