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Chewy Coconut Macaroons are dipped in chocolate for an easy yet impressive cookie. These are perfect for holiday cookie trays or enjoying throughout the year.
Coconut macaroons have been a family favorite for years. They are one of the most-requested cookies when we approach the holidays, alongside others like hot cocoa cookies and melted snowman cookies. I always have to make several batches at a time! Adding the chocolate just makes them even more irresistible.
Why This Is The Best Coconut Macaroons Recipe
- Chocolate + coconut. Macaroons are good on their own but dip them in chocolate, and it’s a little bite of heaven.
- Only 6 ingredients. These coconut macaroons are made with just 6 very simple ingredients, like shredded coconut, sweetened condensed milk, and egg whites. I love that I almost always have everything I need on hand to make them.
- Chewy inside. These macaroons are crispy on the outside but so soft and chewy on the inside, the way a good macaroon should be. Just make sure they’re golden brown when you pull them from the oven!
Recipe Ingredients
Here’s an overview of the six ingredients in this recipe. Scroll down to the recipe card below for the exact measurements.
- Sweetened condensed milk – Make sure to grab sweetened condensed milk, not evaporated milk. (I’ve made that mistake before!)
- Egg whites – I do not recommend using a carton of egg whites as they won’t whip up properly. Fresh egg whites carefully separated from the yolks are best.
- Vanilla
- Coconut – Look for 14 to 16 ounces of shredded coconut. Do not use sweetened or toasted coconut.
- Chocolate chips – Use a quality brand like Hershey or Ghirardelli for the best flavor. Feel free to use dark chocolate, milk chocolate or semi-sweet chocolate.
How To Make Coconut Macaroons
Every time I make this recipe, I am surprised by just how simple it is to make. The printable instructions can be found in the recipe card below.
- Prep. Line the cookie sheet with parchment paper. Preheat the oven to 400F.
- Combine the ingredients. Beat the egg whites and vanilla until stiff peaks form. Stir in the sweetened condensed milk and the cooconut.
- Bake. Drop tablespoons of the mixture onto the parchment paper. Bake until golden brown, about 12-15 minutes. Cool on a wire rack.
- Melt the chocolate. Melt the chocolate bark and chocolate chips in 15 second intervals, stirring after each one, until smooth.
- Dip the macaroons. Dip the bottoms of each macaroon in the chocolate. Return them to the parchment paper until the chocolate cools and sets, about 1-2 hours.
Tips & Tricks
While this coconut macaroon recipe is easy to make, there are a few important things to keep in mind.
- Use fresh egg whites. This is key to getting them to whip into stiff peaks. Carton egg whites don’t whip up properly. Be careful to separately them fully from the yolk as any yolk left in the mixture will change the recipe.
- Whip into stiff peaks. It’s also important to whip the egg whites until stiff peaks form. This means when you pull the beater straight up, a peak should form and stay. If it folds down instantly, keep mixing.
- Bake until golden brown. The coconut macaroons should be golden brown when they’re removed from the oven. If they’re not, let them bake for an additional minute or two. Just keep a close eye on them.
- Warm the chocolate as needed. If the chocolate is a little too thick after stirring in the heavy cream, just microwave it for an additional 10 seconds.
- Omit the chocolate. For plain coconut macaroons, simply omit the chocolate and the final steps of the recipe. I think it makes a great extra touch but they’re delicious either way!
Proper Storage
Coconut macaroons are best enjoyed immediately. However, they can be stored, covered, in an airtight container in the fridge for up to 5 days. Feel free to add parchment paper between layers to prevent sticking.
The Best Coconut Macaroons Recipe
Chewy Coconut Macaroons are dipped in chocolate for an easy yet impressive cookie. These are perfect for holiday cookie trays or enjoying throughout the year.
Servings: 24 servings
Ingredients
- 14 ounces sweetened condensed milk
- 3 egg whites
- 1 Tablespoon vanilla
- 14-16 ounces unsweetened coconut
- 16 ounces chocolate chips
Instructions
- Line a cookie sheet with parchment paper and preheat the oven to 400.
- In the mixing bowl of a stand mixer, add the egg whites and vanilla, and beat the egg whites until they start to form peaks.
- Remove the mixing bowl, and add the sweetened condensed milk, and coconut, and fold the ingredients together.
- Drop the macaroon mixture onto the parchment paper by the tablespoonful.
- Bake until cookies turn golden brown; about 12 – 15 minutes. (If cookies are not golden brown, leave another minute or two, watching constantly.)
- Remove the cookies from the oven and cool on a wire rack.
Melt the Chocolate
- Melt chocolate in a microwave safe bowl, make sure you keep stirring the chocolate every 20 seconds or so until chocolate is smooth. You can also melt the chocolate using double broiler on the stove.
- While the chocolate is still warm, dip the bottoms of the coconut macaroons in the chocolate, and place on parchment paper for 1-2 hours or until the chocolate cools and sets on the cookies.
- Remove the cookies from the parchment paper, and serve immediately.
- Store in an airtight container in the refrigerator, for up to 5 days.
Last Step:
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Store, covered, in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.2mg
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1 thought on “Best Coconut Macaroons”
I liked how easy and fun these were to make. The chocolate dip really improved the cookie a lot.