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Published by: Priscilla Michele

Coconut Macaroons

Chewy coconut macaroons dipped in semi-sweet chocolate and drizzled with milk chocolate—an easy, bakery-style treat perfect for holidays or gifting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz sweetened shredded coconut
  • 3/4 cup sweetened condensed milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 egg whites
  • 1 cup semi-sweet chocolate
  • 1 cup milk chocolate

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Cookie scooper
  • Baking sheet/pan
  • Parchment Paper

Method
 

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix coconut, condensed milk, salt, and vanilla.
  3. Beat egg whites until stiff peaks form.
  4. Fold egg whites gently into coconut mixture.
  5. Scoop mounds onto baking sheet.
  6. Bake 20–25 minutes until golden.
  7. Cool completely.
  8. Dip bottoms in melted semi-sweet chocolate and set on parchment.
  9. Drizzle melted milk chocolate over tops.
  10. Allow chocolate to set before serving.

Notes

  • Ensure egg whites are at room temperature for better volume.
  • Do not overmix when folding egg whites into the coconut mixture.
  • Let macaroons cool completely before dipping in chocolate.
  • Store in a cool place to prevent chocolate from melting.