Coconut Macaroons Recipe -Step by Step Guide:-This is my favorite coconut macaroon recipe of all time. I’ve tried a lot of them over the years because I love coconut. They’re chewy and rich on the inside and crisp and golden on the outside.
They’re tasty on their own, but dipped in dark chocolate makes them even more tempting. They also stay fresh for days, which makes them the perfect cookie to bake ahead of time and give away.
Coconut Macaroons Recipe -Step by Step Guide
INGREDIENTS :
- 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake (see note)
- ⅞ cup sweetened condensed milk (see note below on measurement)
- 1 teaspoon vanilla extract
- 2Â large eggs whites
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
INSTRUCTIONS :
Warm the oven up to 325°F. Place two racks in the oven near the middle. Put parchment paper on two baking sheets.
Put the coconut, sweetened condensed milk, and vanilla extract in a medium-sized bowl and mix them together. Put away.
Put the egg whites and salt in the bowl of an electric mixer and beat them until stiff peaks form. Mix the egg whites into the coconut mixture with a big rubber spoon.
Using a small ice cream scoop or two spoons, make mounds of the mixture about an inch apart on the baking sheets that have been prepared.
Turn the pans from front to back and top to bottom every 23 to 25 minutes until the tops and sides are golden. Cool for a few minutes on the pans, then move to a wire rack to cool all the way through.
To dip the macaroons in chocolate, heat the chocolate in a bowl that can go in the microwave on medium power. Every 30 seconds, stop and stir the chocolate until it is just smooth and creamy.
You could also use a double pot set over simmering water to melt the chocolate. Put the macaroons back on the baking sheets that have been lined up.
Dip the bottoms of the macaroons in the chocolate, letting any extra chocolate drip back into the bowl. For about 10 minutes, put the macaroons in the fridge to let the chocolate set.
The cookies will last about a week at room temperature in a container that doesn’t let air in.
Note:Â
The coconut you buy can be very different from one brand to the next.
I think Baker’s Angel Flake (see the package in the first picture on this page) will work best. â…” cup is equal to ¾ cup plus 2 tablespoons on the baking sheets, use parchment paper, NOT wax paper.
The cookies will stick to the wax paper.
Freezer-Friendly Instructions: They can be frozen for up to three months. (Wait until they are no longer frozen to dip them in chocolate.) Let them cool fully, then store them in a container that won’t let air in and use parchment paper or aluminum foil to separate the layers.
Take the cookies out of the box and let them sit at room temperature before you serve them.
NUTRITION INFORMATION :
- Serving size:1 macaroon (nutritional data includes optional chocolate)
- Calories:134
- Fat:8 g
- Saturated fat:6 g
- Carbohydrates:16 g
- Sugar:15 g
- Fiber:1 g
- Protein:2 g
- Sodium:81 mg
- Cholesterol:4 mg
