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A glass plate holds several coconut macaroons dipped in chocolate at the base. The cookies, a result of a delightful macaroons recipe, are arranged neatly with a cup of coffee and a white napkin nearby. The background is softly blurred, emphasizing the elegant presentation of the dessert.
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Easy Coconut Macaroons Recipe

Chewy, moist, and and rich on the inside, crisp and golden on the outside, these gluten-free cookies are delicious plain or dipped in chocolate!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 36 servings
Calories: 38kcal
Author: Stephanie Wilson

Ingredients

  • 1 (14-oz) bag sweetened flaked coconut such as Baker's Angel Flake
  • 3/4 cup sweetened condensed milk (plus 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional but delicious!)
  • 2 large egg whites
  • ¼ teaspoon salt
  • 4 ounces chocolate melted

Instructions

  • Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
  • In a medium bowl, mix the coconut, sweetened condensed milk, vanilla and almond extracts.
  • Beat the egg whites and salt in the bowl of an electric mixer until stiff peaks form. Fold the egg whites into the coconut mixture using a large rubber spatula.
  • Using a small cookie scoop (or 2 spoons), place mounds of macaroon batter onto the prepared baking sheets, spacing about 1 inch apart.
  • Bake for 23 to 25 minutes, rotating the pans while baking for even browning, until the edges are golden. Let cool on the pans for a few minutes before transfering to a wire cooling rack.

Chocolate Dipping

  • Melt chocolate in a microwave-safe bowl at medium power, stirring at 30-second intervals until smooth and creamy. You could also melt the chocolate in a double boiler over simmering water. Dip the bottoms of the macaroons in the chocolate, letting excess drip back into the bowl, and place on parchment-lined baking sheets. Refrigerate for a few minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about 5-7 days.

Notes

  1. Coconut Flakes: Shredded coconut brands vary greatly. I always use Baker's Angel Flakes for the best results.
  2. Sweetened Condensed Milk: The measurement of ¾ cup plus 2 tablespoons equals ⅞ cup. You will use most of a 14-ounce can, but not quite all.
  3. Cooling the Cookies: Be sure to set the chocolate dipped macaroons on parchment paper, as it will stick to surfaces until the chocolate hardens.
  4. Freezing: The macaroons can be frozen for up to 3 months. Let them cool completely and store them in an airtight container, separating layers with parchment paper. To serve, remove from the freezer and let them come to room temperature before dipping in chocolate.

Nutrition

Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 28mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.1mg