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The Best Coconut Macaroons Recipe
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The Best Coconut Macaroons Recipe

Moist and delicious coconut macaroons with a chocolate bottom.
Prep Time15 mins
Cook Time15 mins
Cooling time2 hrs
Course: Dessert
Author: Jill

Ingredients

  • 1 can of sweetened condensed milk - 14 ounces
  • 3 egg whites
  • 1 Tablespoon of vanilla
  • 1 large package of coconut - 14 to 16 ounces
  • 4 squares of Chocolate bark - melting chocolate
  • 2 Tablespoons of heavy cream
  • 1/4 cup of 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.
  • In a microwave safe bowl, place the Chocolate bark and chocolate chips, and melt at 15 second intervals, stirring after each 15 seconds.
  • When the chocolate begins to melt, remove it from the microwave, and stir until smooth.
  • Add the heavy cream and stir. (If the chocolate is a little thick, place in the microwave and melt for another 10 seconds, remove and stir until smooth.)
  • 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.