Coconut macaroons are a popular dessert made with shredded coconut, egg whites, and sugar. These bite-sized treats are loved by many for their crispy exterior and chewy center. They are often served at parties, holidays, or simply enjoyed as a sweet snack.
Doug told me that he hated these as a kid but when he tried this recipe he really liked it! So if you’re a bit hesitant about making these, go for it. They’re very easy and there’s not much to lose!
I did adapt the recipe from AllRecipes. It is essentially half that recipe but I did add the chocolate
Follow along
You can skip down to the recipe card to get the full instructions but they process is pretty easy. Just mix it all, bake, then coat with chocolate as you want. Follow along with these photos to see the process
Recipe
Coconut Macaroons
Ingredients
- 2 ¾ cup (330g) flaked coconut
- ⅓ cup (40g) all-purpose flour
- ⅛ teaspoon salt
- ½ can (7oz) sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup dark chocolate chips approx.
Instructions
- Preheat your oven to 350℉
- In a large bowl, quickly stir together the flour, coconut, and salt. Then add the condensed milk and vanilla extract. Mix until well integrated.
- Line a baking tray with parchment paper and place scoops of the mixture. I recommend using an ice cream scoop
- Bake for 12-15 minutes or until your preferred toastiness is reached.
- While baking, melt your chocolate chips. The proper way is using a double boiler or bain marie but this can be done with a microwave. Simply put the chocolate chips in a microwave-safe bowl and heat for 30 seconds. Take out and stir spread the meltiness evenly. Repeat until the chips fully melt while stirring.
- When the macaroons are finished baking, remove and let cool for a couple minutes. Then dip them in the melted chocolate on the base and place on a wire rack or something similar to let the chocolate solidify.
- Serve and enjoy!