Coconut Macaroons

This recipe is delicious! The super sweet condensed milk holds the coconut mounds together perfectly, when the right amount is used.

Many recipes use full cans of ingredients, which can be super convenient. Not this one! You will not need the entire can of condensed milk so don’t be tempted to add it all in. If you do, you will end up with a macaroon mishap. The excess condensed milk will puddle around the edge of the cookie and get overly sticky, chewy and burned.

But, when you add the right amount of condensed milk, you will have a perfectly held together macaroon that is heavenly sweet.

All you need is five ingredients to making these delicious coconut macaroons – six if you are a chocolate lover.

What’s great about this recipe is that everything goes in one bowl. Mix and you’re done. Scoop out using a tablespoon measure. A rounded dome shaped tablespoon measure works best. Otherwise use a small cookie scoop (1.2 tbsp or #50). The cookies can be placed about one half inch apart as they will not spread during baking.

One shortcut I use is the pop-up parchment sheets. I’ve become a big fan since I discovered them. They are perfectly sized for your cookie sheet so that’s one less step to worry about.

Bake for 18 minutes at 325F or until the edges are lightly browned. Then remove from the oven. Use a thin metal spatula to transfer the macaroons to a cooling rack.

The macaroons taste perfect just the way they are. But if you like chocolate, dip the macaroons in melted chocolate or drizzle melted chocolate on top. Dark or milk chocolate works well. Use whichever you prefer.

What You’ll Need to Make Coconut Macaroons

How to Make Coconut Macaroons

To start, position a rack in the middle of the oven and preheat the oven to 325F. Break each egg by giving it a firm tap with the straight edge of a knife. Carefully separate the shell and separate out the white and yolk into separate bowls, using an egg separator or your hand. Beat the egg whites slightly. Reserve the yolks for another use.

Open the bag of coconut and place it in a large bowl.

Add the egg whites, salt, vanilla and ¾ of the can of condensed milk. Mix.

Scoop out one tablespoon of the mixture onto a cookie sheet lined with parchment paper. Place the cookies one half inch away from each other.

Bake for 18 minutes at 325F or until the edges are lightly browned.

Remove from the oven. Use a spatula to transfer the macaroons to a cooling rack. The macaroons are perfect the way they are, but if you like chocolate you can dip or drizzle melted chocolate onto the macaroons.

To melt the chocolate, break up a good quality baking bar into squares. Place the chocolate in a small bowl and inset that bowl in a larger bowl of hot water.

One square is enough to coat four macaroons on the bottom. Dip and done. Place the macaroons on a clean cookie tray lined with parchment paper. Allow the macaroons to cool until the chocolate hardens.

Serve or store in a container with a  tight lid