Description
These soft and pillowy chocolate-dipped coconut macaroons melt in your mouth, with dark chocolate balancing the sweetness of the coconut.
Ingredients
Units
Scale
- 1 (14 oz) bag sweetened shredded coconut
- 1 (14 oz) can sweetened condensed milk
- 1 tsp pure vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- 4 oz bittersweet chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.
- In a separate bowl, beat the egg whites with the salt until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
- Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden brown.
- Remove from the oven and let the macaroons cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dip the bottom of each macaroon into the melted bittersweet chocolate, allowing any excess to drip off. Place the dipped macaroons back on the parchment paper to set.
- Allow the chocolate to harden at room temperature or refrigerate for quicker setting.
Notes
These macaroons are adapted from a Food and Wine Magazine recipe. Store in an airtight container at room temperature for up to a week. For a variation, try using milk chocolate instead of bittersweet chocolate. Ensure the egg whites are beaten to stiff peaks for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes