Coconut Macaroons

4.0

(2,208)

3 Reviews

These sweet and chewy two-bite macaroons have only five ingredients (not including the delicious bittersweet-chocolate drizzle). Baker Danny Cohen, a.k.a. Danny Macaroons, doesn't think all macaroons have to be round." Make whatever shape you want," he says. "There are no rules." More Christmas Cookie Recipes

By

Food & Wine Editors

Updated on March 8, 2017

Coconut Macaroons — Photo: © David Malosh

Active Time:

30 mins

Total Time:

1 hr

Yield:

40 macaroons

Ingredients

One 14-ounce bag sweetened shredded coconut
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites
1/4 teaspoon salt
4 ounces bittersweet chocolate, melted

Directions

Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.

Make Ahead

The macaroons can be refrigerated for up to 2 weeks.

Originally appeared: December 2011

Coconut Macaroons

Ingredients

Directions

Make Ahead

Related Articles