Macaroon Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats. Have a pastry bag fitted with a large round tip or a spoon ready.

Whisk egg whites

In a clean, dry bowl, whisk the 2 egg whites with a pinch of salt until lightly frothy but not stiff. You can use a whisk or an electric hand mixer briefly — just to break them up and make them slightly foamy.

Combine coconut mixture

In a large mixing bowl, combine 3 cups shredded coconut, 14 oz sweetened condensed milk, and 1 tsp vanilla extract. Stir with a spatula until the coconut is evenly coated and the mixture is sticky and holds together when pressed. Add the lightly whisked egg whites and fold them into the coconut mixture until fully incorporated. The egg whites lighten the texture and help bind the macaroons.

Portion macaroons

Spoon or pipe heaping tablespoon-sized mounds (about 1 to 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them about 1 to 1 1/2 inches apart. Press the tops slightly to create a dome shape. Wet your finger or the back of a spoon to smooth peaks if desired.

Bake

Bake in the preheated oven for 18–22 minutes, rotating pans halfway through baking for even color. Bake until the macaroons are golden at the edges and lightly browned on top. Larger mounds may need a couple more minutes; watch closely to avoid overbrowning.

Cool

Remove the baking sheets from the oven and allow the macaroons to cool on the sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Melt chocolate

Place 4 oz semisweet chocolate chips and 1 tsp butter in a heatproof bowl. Melt gently using a double boiler (bowl over barely simmering water) or in 20–30 second bursts in the microwave, stirring between bursts, until smooth and glossy.

Dip or drizzle

For dipped bottoms: hold a cooled macaroon by the top and dip the bottom third into the melted chocolate, letting excess drip back into the bowl. Place dipped macaroons on parchment to set. For drizzled tops: use a fork to drizzle chocolate over the cooled macaroons. Allow chocolate to set at room temperature or chill briefly to speed setting.

Storage

Store cooled macaroons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week (if chocolate is used, bring to room temperature before serving). They also freeze well: layer between parchment in a freezer-safe container for up to 2 months; thaw at room temperature.