Coconut Macaroons made with sweetened condensed milk and chewy coconut are deliciously candy and chewy cookies. I LOVE meals with a chewy texture, and these simple Coconut Macaroons are extremely superior with a slight crispness on the skin and an oh-so-tender inside. Dip them in chocolate for a decadent end!
I really like plain macaroons. They’re soooo yummy!
However dipping them in chocolate? I’ll by no means make them plain once more!
What’s the distinction between these Coconut Macaroons and French Macarons?
Some folks get blended up as a result of the phrases “macaroons” and “macarons” sound so comparable, particularly when folks pronounce phrases otherwise.
Macaroons are drop cookies product of egg whites, sugar, normally almond paste or shredded coconut, and typically just a little all-purpose flour. Many recipes use sweetened condensed milk as properly, like this recipe.
Macarons alternatively check with a spherical, coloured cookie consisting of a creamy ganache or buttercream filling between two halves, produced from overwhelmed egg whites blended with sugar and floor almonds. They’re much like meringue in that each are mild and ethereal. French macarons are undoubtedly more durable to make than macaroons.
Each cookies truly come from the identical unique supply, an Italian “Maccarone” which refers to a cake or biscuit. So, each cookies use comparable components together with egg whites and sugar, and each usually use floor almonds or almond flour.
What Elements are on this Coconut Macaroons Recipe?
This recipe requires a handful of easy components.
- Sweetened shredded coconut flakes
- Sweetened condensed milk
- Vanilla extract
- Egg whites
- Milk chocolate chips (non-obligatory)
Once I make coconut macaroons, I exploit simply pure vanilla extract. Others desire so as to add almond extract as properly for a barely completely different taste. Or bump up the coconut taste with some coconut extract! Add these extracts a teaspoon at a time.
Are Macaroons gluten-free?
This recipe, made as directed, is gluten-free! There are just a few manufacturers of sweetened condensed milk in the marketplace proper now and all of them are gluten-free. And naturally, coconut is of course gluten-free!
Should you purchase coconut macaroons at a bakery, examine to see whether or not they add flour to the batter to verify they’re gluten-free.
How you can make chewy Coconut Macaroons
These candy treats are really easy to tug collectively! Listed below are the steps to creating excellent coconut macaroons:
Put together: Place oven racks within the high and backside thirds of the oven, then preheat the oven to 325 levels F. Put together two baking sheets by lining them with parchment paper.
Combine: Combine shredded coconut, sweetened condensed milk, and vanilla extract in a medium bowl. Put aside.
Beat: Within the bowl of an electrical mixer or stand mixer fitted with the whisk, beat the egg whites on excessive velocity till stiff peaks kind, including salt through the beating. You may use a hand mixer but it surely does take some time.
Fold: Rigorously fold the egg whites into the coconut combination with a silicone spatula. Drop heaping tablespoons of the combination into little mounds onto the ready baking sheets, leaving about an inch in between each.
Bake: Bake for 25 minutes or till the tops are golden. Cool them on a baking sheet for 5 minutes earlier than transferring them to a wire rack to chill utterly to room temperature.
Make Chocolate-dipped Macaroons
Soften chocolate chips in a small bowl that’s microwave-safe for 30 seconds. Stir, then proceed to microwave in 10-second intervals till the chocolate is clean when stirred. You may also soften chocolate in a double boiler.
Dip the underside of every macaroon into the chocolate, ensuring the underside and edges are utterly lined, and place onto a cool, parchment-lined cookie sheet.
Refrigerate the coconut macaroon cookies till the chocolate is ready, about 10-Quarter-hour.
- Be aware- I used milk chocolate chips on this recipe, however you could possibly additionally coat them in darkish chocolate and even white chocolate!
Suggestions for Good Macaroons
To keep away from dry, flaky macaroons, attempt a few of these useful ideas:
- Be sure to have stiff egg whites- don’t be tempted to cease when your egg whites attain the smooth peak stage. You want stiff peaks to kind for the correct texture. Make sure that your bowl is totally clear and dry, and I discover chilly, steel bowls assist egg whites kind stiff peaks the quickest.
- Attempt utilizing smaller coconut items in your cookies by pulsing coconut in a meals processor earlier than utilizing them within the recipe. Smaller flakes assist create a denser cookie, which helps with uniform baking.
- In case your macaroons unfold, attempt including some flour to the batter, only a tablespoon at a time. Be aware- they’ll now not be gluten-free!
- In case your macaroons are too sticky, subsequent time don’t use the entire can of sweetened condensed milk.
- Use a cookie dough scoop to kind uniform mounds in your baking sheet. This additionally helps them to bake evenly!
- Don’t over-bake your macaroons! This may make your cookies dry out. A light-weight golden brown is an ideal colour.
Can I make Macaroons forward of time?
As a result of this cookie makes use of whipped egg whites, the batter doesn’t final within the fridge very properly. One of the simplest ways to make these forward of time is to comply with the recipe as directed, together with baking and cooling, then retailer them within the fridge
How you can retailer Coconut Macaroons
Macaroons are simple to retailer! They’re greatest when saved at room temperature in an hermetic container. They may hold as much as per week like this.
You may also freeze these cookies. After they’re baked and cooled, wrap every macaroon individually, then place them in an hermetic container and freeze for as much as 3 months.
These chewy cookies, filled with coconut taste, are the proper deal with for the coconut lover or anybody who simply loves sweets!
Different Coconut Recipes You’ll Love
You need to use coconut in a dessert and in a garnish, like on this Toasted Coconut Almond Shake. It’s scrumptious in a pastry cream for this Double Chocolate Coconut Cream Crammed Bundt Cake. One other simple cookie to make with coconut is that this recipe for Lemon Coconut Sugar Cookies. I really like the mix of candy and tart!
Listed below are much more coconut recipes:
These cookies have been impressed by this recipe from Once Upon a Chef.
SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE
Maintain a watch out for my latest recipes!
Coconut Macaroons are made with sweetened condensed milk and coconut dipped in chocolate. These simple cookies are scrumptious with a slight crispness on the skin and are oh-so-tender on the within.
Stop your display screen from going darkish
Place the oven racks within the higher and decrease thirds of the oven.
Preheat oven to 325 levels F.
Put together two baking sheets by lining them with parchment paper.
Combine the shredded coconut, sweetened condensed milk and vanilla in a medium bowl.
Within the bowl of an electrical mixer fitted with the whisk, beat the egg whites till stiff peaks are fashioned, including salt through the beating.
Fold the egg whites into the coconut combination with a rubber spatula.
Drop heaping tablespoons of batter onto the ready baking sheets, leaving about an inch between every.
Bake for 25 minutes, or till the tops are golden. Cool on baking sheet for five minutes earlier than transferring to a wire rack to chill utterly.
If coating the bottoms with the milk chocolate, put together a room temoerature baking sheet by lining it with parchment.
Soften chocolate chips in a microwave-safe bowl for 30 seconds. Stir and microwave for 10 second intervals till chocolate is clean when stirred.
Dip the underside of the macaroon into the chocolate, ensuring backside and edges are utterly lined and place onto ready cool baking sheet.
Refrigerate for 10 – Quarter-hour or till set.
Serving: 1cookie | Energy: 127kcal | Carbohydrates: 16g | Protein: 1g | Fats: 7g | Saturated Fats: 5g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.4g | Ldl cholesterol: 3mg | Sodium: 56mg | Potassium: 98mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.2mg
This submit was initially revealed 3/10/15. It has been up to date in format and with photos on 2/27/23.