Coconut Macaroons made with sweetened condensed milk and chewy coconut are deliciously candy and chewy cookies. I LOVE meals with a chewy texture, and these straightforward Coconut Macaroons are extremely superior with a slight crispness on the skin and an oh-so-tender inside. Dip them in chocolate for a decadent end!
I really like plain macaroons. They’re soooo yummy!
However dipping them in chocolate? I could by no means make them plain once more!
What’s the distinction between these Coconut Macaroons and French Macarons?
Some individuals get combined up as a result of the phrases “macaroons” and “macarons” sound so related, particularly when individuals pronounce phrases otherwise.
Macaroons are drop cookies fabricated from egg whites, sugar, normally almond paste or shredded coconut, and generally just a little all-purpose flour. Many recipes use sweetened condensed milk as effectively, like this recipe.
Macarons alternatively discuss with a spherical, coloured cookie consisting of a creamy ganache or buttercream filling between two halves, constructed from crushed egg whites combined with sugar and floor almonds. They’re much like meringue in that each are mild and ethereal. French macarons are positively tougher to make than macaroons.
Each cookies truly come from the identical authentic supply, an Italian “Maccarone” which refers to a cake or biscuit. So, each cookies use related substances together with egg whites and sugar, and each typically use floor almonds or almond flour.
What Components are on this Coconut Macaroons Recipe?
This recipe requires a handful of straightforward substances.
- Sweetened shredded coconut flakes
- Sweetened condensed milk
- Vanilla extract
- Egg whites
- Milk chocolate chips (non-compulsory)
After I make coconut macaroons, I take advantage of simply pure vanilla extract. Others favor so as to add almond extract as effectively for a barely completely different taste. Or bump up the coconut taste with some coconut extract! Add these extracts a teaspoon at a time.
Are Macaroons gluten-free?
This recipe, made as directed, is gluten-free! There are a couple of manufacturers of sweetened condensed milk available on the market proper now and all of them are gluten-free. And naturally, coconut is of course gluten-free!
In the event you purchase coconut macaroons at a bakery, examine to see whether or not they add flour to the batter to verify they’re gluten-free.
How you can make chewy Coconut Macaroons
These candy treats are really easy to drag collectively! Listed here are the steps to creating excellent coconut macaroons:
Put together: Place oven racks within the high and backside thirds of the oven, then preheat the oven to 325 levels F. Put together two baking sheets by lining them with parchment paper.
Combine: Combine shredded coconut, sweetened condensed milk, and vanilla extract in a medium bowl. Put aside.
Beat: Within the bowl of an electrical mixer or stand mixer fitted with the whisk, beat the egg whites on excessive pace till stiff peaks kind, including salt in the course of the beating. You may use a hand mixer but it surely does take some time.
Fold: Fastidiously fold the egg whites into the coconut combination with a silicone spatula. Drop heaping tablespoons of the combination into little mounds onto the ready baking sheets, leaving about an inch in between every one.
Bake: Bake for 25 minutes or till the tops are golden. Cool them on a baking sheet for 5 minutes earlier than transferring them to a wire rack to chill fully to room temperature.
Make Chocolate-dipped Macaroons
Soften chocolate chips in a small bowl that’s microwave-safe for 30 seconds. Stir, then proceed to microwave in 10-second intervals till the chocolate is clean when stirred. You can too soften chocolate in a double boiler.
Dip the underside of every macaroon into the chocolate, ensuring the underside and edges are fully coated, and place onto a cool, parchment-lined cookie sheet.
Refrigerate the coconut macaroon cookies till the chocolate is about, about 10-Quarter-hour.
- Observe- I used milk chocolate chips on this recipe, however you could possibly additionally coat them in darkish chocolate and even white chocolate!
Suggestions for Good Macaroons
To keep away from dry, flaky macaroons, strive a few of these useful ideas:
- Be sure to have stiff egg whites- don’t be tempted to cease when your egg whites attain the gentle peak stage. You want stiff peaks to kind for the correct texture. Be certain that your bowl is totally clear and dry, and I discover chilly, steel bowls assist egg whites kind stiff peaks the quickest.
- Strive utilizing smaller coconut items in your cookies by pulsing coconut in a meals processor earlier than utilizing them within the recipe. Smaller flakes assist create a denser cookie, which helps with uniform baking.
- In case your macaroons unfold, strive including some flour to the batter, only a tablespoon at a time. Observe- they’ll not be gluten-free!
- In case your macaroons are too sticky, subsequent time don’t use the entire can of sweetened condensed milk.
- Use a cookie dough scoop to kind uniform mounds in your baking sheet. This additionally helps them to bake evenly!
- Don’t over-bake your macaroons! This may make your cookies dry out. A lightweight golden brown is an ideal colour.
Can I make Macaroons forward of time?
As a result of this cookie makes use of whipped egg whites, the batter doesn’t final within the fridge very effectively. One of the best ways to make these forward of time is to observe the recipe as directed, together with baking and cooling, then retailer them within the fridge
How you can retailer Coconut Macaroons
Macaroons are straightforward to retailer! They’re greatest when saved at room temperature in an hermetic container. They may maintain as much as every week like this.
You can too freeze these cookies. After they’re baked and cooled, wrap every macaroon individually, then place them in an hermetic container and freeze for as much as 3 months.
These chewy cookies, filled with coconut taste, are the proper deal with for the coconut lover or anybody who simply loves sweets!
Different Coconut Recipes You’ll Love
You need to use coconut in a dessert and in a garnish, like on this Toasted Coconut Almond Shake. It’s scrumptious in a pastry cream for this Double Chocolate Coconut Cream Crammed Bundt Cake. One other straightforward cookie to make with coconut is that this recipe for Lemon Coconut Sugar Cookies. I really like the mix of candy and tart!
Listed here are much more coconut recipes:
These cookies had been impressed by this recipe from As soon as Upon a Chef.
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Coconut Macaroons are made with sweetened condensed milk and coconut dipped in chocolate. These straightforward cookies are scrumptious with a slight crispness on the skin and are oh-so-tender on the within.
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Place the oven racks within the higher and decrease thirds of the oven.
Preheat oven to 325 levels F.
Put together two baking sheets by lining them with parchment paper.
Combine the shredded coconut, sweetened condensed milk and vanilla in a medium bowl.
Within the bowl of an electrical mixer fitted with the whisk, beat the egg whites till stiff peaks are shaped, including salt in the course of the beating.
Fold the egg whites into the coconut combination with a rubber spatula.
Drop heaping tablespoons of batter onto the ready baking sheets, leaving about an inch between every.
Bake for 25 minutes, or till the tops are golden. Cool on baking sheet for five minutes earlier than transferring to a wire rack to chill fully.
If coating the bottoms with the milk chocolate, put together a room temoerature baking sheet by lining it with parchment.
Soften chocolate chips in a microwave-safe bowl for 30 seconds. Stir and microwave for 10 second intervals till chocolate is clean when stirred.
Dip the underside of the macaroon into the chocolate, ensuring backside and edges are fully coated and place onto ready cool baking sheet.
Refrigerate for 10 – Quarter-hour or till set.
Serving: 1cookie | Energy: 127kcal | Carbohydrates: 16g | Protein: 1g | Fats: 7g | Saturated Fats: 5g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.4g | Ldl cholesterol: 3mg | Sodium: 56mg | Potassium: 98mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.2mg
This publish was initially printed 3/10/15. It has been up to date in format and with photos on 2/27/23.