These coconut macaroons are everything they’re supposed to be—sweet, moist, and tender on the inside, crunchy and golden on the outside. So simple and so delicious, they're almost too easy to whip up at a moment's notice. As always, you can find more detailed tips for baking the perfect macaroons throughout the post. Please note that this recipe is written strictly for unsweetened coconut. Sweetened coconut will not work.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 22macaroons (approx.)
Ingredients
3 1/2cups(250g) *unsweetened shredded coconut SEE NOTES
In a large mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla, and stir until evenly moistened. Set aside for 15 minutes to allow the coconut to to soak up the condensed milk.
Meanwhile, preheat oven to 350ºF and line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with salt at high speed until medium-firm peaks form. Using a rubber spatula, fold beaten egg whites into the coconut mixture. (You don't have worry too much about deflating the whites, but try not to overmix.)
Use a 1 1/2-inch cookie scoop, or two spoons, to form approximately 22 mounds of the mixture, spacing them about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through from top to bottom, until lightly golden on the bottom and toasty on top, about 20 to 25 minutes.
Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack and cool completely.
If using chcolate: Melt the chocolate in a double boiler over simmering water. Drizzle the top of the macaroons with the chocolate, sprinkle with flaky salt, and chill for 10 minutes before serving. Alternatively, dip the bottom of each macaroon in the chocolate, scraping off the excess, and set back on the parchment-lined baking sheet. Drizzle any remaining chocolate on top. Refrigerate for about 10 minutes, or until the chocolate is set.
The macaroons can be stored at room temperature for up to 1 week.
Notes
*Please note that this recipe is written strictly for unsweetened coconut. Sweetened coconut will not work and I have not tested coconut macaroons with sweetened coconut. In addition, the brand of shredded coconut you use will impact the texture and consistency of your macaroons. I recommend you use the same brand consistently so you become familiar with how dry, or moist it is. I use Bob's Red Mill because it's easy to find, but the coconut is on the dry side. **I use Eagle brand sweetened condensed milk but note that in Canada the cans are smaller than in the US. If you have a 14oz can, simply scoop out about 3 ounces (or about 3 tablespoons) before adding the rest of it to the shredded coconut. To Freeze: Arrange the macaroons in a single layer on a baking sheet. Place the pan in the freezer and once the cookies are completely frozen transfer them to an airtight container and freeze for up to 3 months.