Servings 24 macaroons
Ingredients
- 1 (14-oz.) bag sweetened flaked coconut
- 1 (14-oz.) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 large egg whites
- 1 cup chocolate chips or chocolate melting wafers
- 1 Tablespoon vegetable oil
- Sprinkles (optional)
Instructions
- Preheat the oven to 325ºF. Line two baking sheets with parchment paper.
- In a large bowl, stir together the flaked coconut, sweetened condensed milk, vanilla extract and salt until well combined.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Add the whipped egg whites to the coconut mixture and fold until combined.
- Using an ice cream scoop or two spoons, scoop out 3-tablespoon mounds of the coconut mixture and arrange them on the baking sheets, spacing each mound 1 inch apart.
- Bake the macaroons until dark golden on top, 25 to 30 minutes.
- Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
- Melt the chocolate chips and vegetable oil in the microwave or a double-boiler, stirring until smooth. Drizzle the cooled macaroons with the chocolate, top with sprinkles and let set until the chocolate is firm, about 10 minutes.
Notes
- Use sweetened shredded or flaked coconut (like Baker’s Angel Flake). Unsweetened coconut can make the cookies dry and crumbly.
- Whipping the egg whites to stiff peaks before folding them in is essential for cookies that hold their shape and don't spread in the oven.
- Once baked and cooled, dip the bottoms in melted chocolate or drizzle it on top (a piping bag or spoon both work!). For a bakery-style twist, press a toasted almond into each macaroon before the chocolate sets.
- To store: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week if it’s warm out.
- To freeze: Once completely cool, arrange the macaroons in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container, layering between sheets of parchment, and freeze for up to 2 months. Thaw at room temperature before serving.
- Love this recipe? You’ll find a fun variation in my cookbook, The Secret Ingredient Cookbook.
- ★ Did you make this recipe? Don't forget to give it a star rating below!