Coconut Macaroon Recipe
Make Coconut Macaroon Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coconut Macaroons
Optional Chocolate Dip
Method
Coconut Macaroons
Preheat and prepare pans
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Whisk egg whites
Place the 2 large egg whites and a pinch of fine sea salt in a medium mixing bowl. Whisk lightly until frothy but not stiff — about 30 seconds by hand or 10–15 seconds with a whisk attachment on low. You are not making meringue; just break up the whites so they incorporate evenly.
Combine coconut and condensed milk
Pour the 3 cups shredded coconut into a large bowl. Add the 14 oz sweetened condensed milk and 1 tsp vanilla extract. Stir until the mixture is evenly moistened and thick. Then add the lightly whisked egg whites and fold gently until fully incorporated. The mixture should be sticky and hold shape when scooped.
Portion macaroons
Use a 1.5-tablespoon cookie scoop or two spoons to portion mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. For uniform cookies, smooth the tops with the back of a spoon if desired. The recipe makes about 18–20 standard macaroons (depending on size).
Bake
Bake in the preheated 325°F (163°C) oven for 18–22 minutes, or until the tops and edges are golden brown. Rotate the sheet once halfway through baking for even color.
Cool
Remove the baking sheet from the oven and allow the macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
Optional Chocolate Dip
Melt chocolate
Place the 4 oz chopped chocolate and 1 tsp unsalted butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and fully melted (about 40–60 seconds total). Alternatively, melt using a double boiler over simmering water, stirring until smooth.
Dip macaroons
When macaroons are completely cool, dip the bottoms (or half of each cookie) into the melted chocolate, letting excess drip back into the bowl. Place dipped macaroons on parchment paper and refrigerate for 10–15 minutes, or until the chocolate sets.
Store
Store macaroons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If dipped in chocolate, allow them to come to room temperature before serving for best texture.