RECIPE
6 INGREDIENTS7 STEPS45MIN

Coconut Macaroons

5.0
2 Ratings
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
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Chewy and moist on the inside, crispy and golden on the outside, they are delicious plain but even more irresistible dipped in chocolate. They also keep well for days, which makes them the perfect cookie to make ahead or give as gifts during the holidays. (Partnership with Panasonic)

45MIN

Total Cooking Time

6

Ingredients
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
5 1/3 cups
Sweetened Shredded Coconut
one 14oz bag
3/4 cup
Sweetened Condensed Milk
3/4 cup + 2 Tbsp
2
Eggs , separated
egg whites only
1/4 tsp
2/3 cup
Semi-Sweet Chocolate Chips , chopped
I used Ghirardelli
(optional)
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Directions

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Step 1
Preheat the oven to 325 degrees F (160 degrees C). Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
Step 2
In a medium bowl, mix together the Sweetened Shredded Coconut (5 1/3 cups) , Sweetened Condensed Milk (3/4 cup) , and Vanilla Extract (1 tsp) . Set aside.
Step 3
Using an electric mixer, beat the Eggs (2) and Salt (1/4 tsp) until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Step 4
Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1-inch apart. Bake for 25 minutes until the tops are lightly golden and the bottoms and edges are deeply golden.
Step 5
If dipping the macaroons in chocolate, melt the Semi-Sweet Chocolate Chips (2/3 cup) in the Panasonic Microwave Oven at medium power, stopping and stirring every 30 seconds until smooth.
Step 6
Dip the bottoms of the macaroons in the chocolate and let excess drip back into the bowl.
Step 7
Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. These cookies keep well in an airtight container at room temperature for about a week. Cooking results may vary depending on microwave oven used.

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