Description
These Chewy Coconut Macaroons are a delightful treat featuring sweetened flaked coconut blended with rich sweetened condensed milk and stiffly beaten egg whites. Baked to a perfect golden brown, they offer a chewy texture with a crisp exterior. Optionally, they can be drizzled with melted dark chocolate and a sprinkle of kosher salt to elevate the flavor.
Ingredients
Main Ingredients
- 14 oz sweetened flaked coconut
- 3/4 cup sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 large egg whites
- 1/8 teaspoon table salt
Optional Topping
- 1/4 cup good quality melted dark chocolate
- Kosher salt or other coarse sea salt for sprinkling
Instructions
- Preheat and Line: Preheat your oven to 325°F and position the rack on the lower middle level. Line baking sheets with silicone liners or parchment paper to prevent sticking and set aside for later use.
- Mix Coconut Base: In a large bowl, combine the sweetened flaked coconut, sweetened condensed milk, and pure vanilla extract. Stir until all ingredients are evenly mixed.
- Beat Egg Whites: In a separate medium bowl, add the egg whites and table salt. Using an electric mixer on medium-high speed, beat until stiff peaks form. This means when you lift the beaters, the egg whites should hold firm, straight, and pointy peaks.
- Fold Mixtures: Gently transfer the beaten egg whites into the coconut mixture. Use a rubber spatula to carefully fold the mixtures together until just combined, ensuring you do not overmix to maintain the light, airy texture.
- Form Cookies: Using a spoon or cookie scoop, form heaping tablespoon-sized rounds of the coconut mixture and place them on the prepared baking sheets. Space the mounds about 2 inches apart to allow even baking.
- Bake: Bake in the preheated oven for 12 to 18 minutes, or until the tops are golden brown. Oven times may vary, so watch the first batch closely to find the perfect baking time. Once done, allow the cookies to cool completely on the baking sheets before moving them to a serving plate.
- Optional Drizzle: Once fully cooled, drizzle the macaroons with melted dark chocolate and sprinkle a light, even layer of kosher salt or sea salt over the top for an enhanced flavor contrast.
- Storage: Store the cookies in an airtight container at room temperature to keep them fresh and chewy.
Notes
- Ensure the egg whites are beaten to stiff peaks to achieve the signature chewy texture.
- Do not over-fold the egg whites into the coconut mixture to keep the macaroons light.
- Spacing cookies properly helps them bake evenly and prevents sticking.
- Adjust bake time based on your oven; watch the first batch carefully.
- The optional chocolate and salt topping adds a delightful sweet-salty contrast but can be omitted for a classic version.
- Cookies keep well in an airtight container at room temperature for up to one week.