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Original Post: https://www.sweetandsavorybyshinee.com/coconut-macaroons/

a plate of chocolate dipped coconut macaroons

Coconut Macaroons

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 123kcal
Author: Shinee
Classic coconut macaroons are for true coconut lovers! With chewy middles and crisp outsides, these hand-held treats are irresistibly delicious.
Print Recipe

Ingredients

  • 1 ½ cups (180g) sweetened coconut flakes Note 1
  • 1 ½ cups (180g) unsweetened coconut flakes Note 2
  • ½ cup (160g) sweetened condensed milk
  • 2 (70g) large egg whites
  • 1 teaspoon coconut extract
  • ¼ teaspoon salt
  • 5 ounces (140g) semi-sweet chocolate chips optional

Equipment

  • baking sheet
  • food processor
  • large bowl
  • Spatula
  • Measuring cups & spoons
  • cookie scoop

Instructions

To make the macaroons:

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.
  • Place both the sweetened and unsweetened coconut flakes into a food processor and pulse a few times to chop the flakes into a coarse mixture.
  • In a large bowl, combine sweetened condensed milk, egg whites, coconut extract and salt.
  • Add the coconut and mix well with a silicone spatula.
  • Using a medium cookie scoop, drop 1.5 tablespoons of batter on the prepared baking sheet spacing them at least an inch apart. With wet hands, squeeze the cookies lightly to shape them into neat balls.
  • Bake the cookies for about 15 minutes, or until they are light golden brown.
  • Cool the cookies on the baking sheet until set, about 2 minutes. Then transfer them onto a wire rack to cool completely, about 30 minutes.

To melt the chocolate:

  • Place the chocolate chips in a microwave-safe silicone bowl. Microwave for 1 minute at 50% power, stir well and continue to microwave in 15-second increments, stirring well in between, until the chocolate is completely melted.

To dip the macaroons:

  • Dip the cooled macaroons into the melted chocolate ½-inch up the sides. Shake off any excess chocolate and arrange them on a baking sheet lined with parchment paper.
  • Let the chocolate set before serving.

Notes

Note 1: Sweetened coconut flakes are more flavorful than dried coconut flakes due to its high moisture content.
Note 2: Unsweetened coconut flakes help to tone down the sweetness of the final cookies without compromising on pleasantly chewy texture.
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.

Nutrition

Calories: 123kcal
Carbohydrates: 11g
Protein: 2g
Fat: 9g
Sugar: 9g
Sodium: 54mg