Easy Coconut Macaroons Recipe

A simple recipe for easy coconut macaroons made with sweetened condensed milk and finely shredded coconut. The perfect gluten-free cookie for entertaining!

So here’s the deal with coconut macaroons: They can be really good, or they can be really bad. Which conjures the question, What is it that makes a good macaroon?” We’ll cover this and more, but alas, I’ll leave you in suspense no longer. The macaroons you’ll find here? No worries. They’re the really good ones.

In fact, I’m not even a coconut lover, but these cookies are nothing if not addictive. The last time I served these, every single guest went back for seconds. All of them. And, who could blame them? They’re perfectly moist, full of flavor, dipped in chocolate, and completely legit.

The first couple of macaroon recipes I tested left something to be desired. They mainly consisted of shredded coconut, sweetened condensed milk, and whipped egg whites. And, while I realize short and simple can be a time-saver, I would have to argue that we can add way more flavor to a macaroon, with little effort and just a couple of extra ingredients.

Before we get into how to make them better, let’s first touch on what they are.

Why You’ll Love This Recipe

These coconut macaroons are irresistibly delicious and incredibly easy to make. Not only are they gluten-free, but they also offer a delightful blend of moist coconut and rich chocolate. You’ll love how this recipe combines simplicity with gourmet flavors, making it perfect for any occasion.

Kitchen Equipment You’ll Need

• Stand mixer with whisk attachment or hand-held mixer
• Medium-sized mixing bowl
• Large mixing bowl
• Silicone baking mat or parchment paper
• Baking sheet
• Wax paper

Ingredients

• 3 large eggs, separated
• 1 (14-ounce) can of sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon fine sea salt
• 1 (12-ounce) package of Bob’s Red Mill Macaroon Unsweetened Coconut
• 1 (10-ounce) package Ghirardelli’s Dark Melting Wafers

Instructions

1. Preheat the oven to 325°F and prepare a baking sheet with a silicone baking mat or parchment paper.
2. In a stand mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
3. In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, vanilla extract, and salt. Stir in the coconut.
4. Gently fold the egg whites into the coconut mixture, one scoop at a time. Scoop heaping tablespoons of the batter onto the baking mat, spaced about 1 inch apart.
5. Bake for 24-26 minutes, or until the macaroons are golden-brown. Remove from the oven and let cool completely.
6. Line a work surface with wax paper. Melt the chocolate wafers as per package instructions. Dip the bottom of each macaroon in the melted chocolate and let the excess drip off. Place on the wax paper and allow the chocolate to set, about 30-45 minutes at room temperature. Serve and enjoy.

Tips for Success

Use room temperature eggs for the best results, as they whip more easily. Be gentle when folding in the egg whites to keep the mixture light and airy.

Additional Tips or Variations

For a different twist, try adding a dash of almond extract or a sprinkle of chopped nuts. You can also drizzle melted chocolate over the top instead of dipping for a different look.

Nutritional Highlights (Per Serving)

Calories: 150 | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 60mg

Frequently Asked Questions (FAQ)

Can I use unsweetened coconut? Yes, but it might alter the sweetness level. You may want to add a touch of sugar to balance the flavors.

How long do these macaroons last? They can be stored in an airtight container at room temperature for up to a week.

Can I freeze coconut macaroons? Absolutely! Freeze them in an airtight container for up to three months. Thaw at room temperature before serving.

Conclusion

These easy coconut macaroons are a delightful treat that everyone will love, whether you’re a coconut fan or not. Give the recipe a try, and don’t forget to share your baking adventures with us. We’d love to hear how your macaroons turned out!