Coconut Macaroons
The ultimate treat for coconut lovers, Coconut Macaroons are chewy, sweet, and utterly delightful. Easy to make and perfect for sharing, these cookies will satisfy your cravings any time. Indulge in the perfect blend of coconut and chocolate and make them today!
Equipment
- Wooden Spoon
- Oven
- Baking Sheet
Ingredients
- ⅔ cup Flour
- 5 ½ cups Shredded Sweetened Coconut
- ½ teaspoon Salt
- 14 ounce can Sweetened Condensed Milk
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 4 ounces White or Semi-sweet Baking Chocolate
Instructions
- Preheat your oven to 350°F (175°C). This is crucial for achieving the perfect bake. A properly preheated oven ensures that your Coconut Macaroons will rise and turn golden brown.
- Line your cookie sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze. Plus, it ensures your macaroons come off cleanly and maintain their shape.
- In a large mixing bowl, stir together the flour, shredded sweetened coconut, and salt. This step is essential for ensuring everything is evenly mixed before adding the wet ingredients.
- Add the sweetened condensed milk and both the vanilla extract and almond extract to the dry mixture. Stir until all the ingredients are well combined. You should have a sticky, cohesive dough that holds together when pressed.
- Using a tablespoon or a cookie scoop, drop balls of dough onto the prepared cookie sheets. Leave some space between them, although these cookies don’t spread much. You can crowd them close together, as they will hold their shape well.
- Wet your hands slightly to prevent sticking and gently press down any stray pieces of coconut sticking out. This will help prevent them from burning during baking.
- Bake for about 11 minutes, or until the bottoms are golden and the tops start to turn a light golden brown. Keep an eye on them to avoid overbaking!
- Once baked, remove the cookie sheets from the oven and allow the macaroons to cool completely on the sheets. This is important, as they will firm up as they cool.
- To dip your macaroons in chocolate: melt the white or semi-sweet baking chocolate according to the package instructions. I recommend melting it on 50% power in 30-second increments, stirring between each increment until smooth.
- If the chocolate is too thick, add a teaspoon of vegetable oil or shortening to help it melt smoother. Dip the bottoms or tops of each macaroon in the chocolate, allowing any excess to drip off. Place them back on the parchment to let the chocolate set.
Notes
- Tip 1: Store your macaroons in an airtight container at room temperature for several days. They can also be refrigerated to extend their freshness.
- Tip 2: You can freeze Coconut Macaroons for up to three months. Just make sure to layer them with parchment paper in an airtight container to prevent sticking.
- Tip 3: These macaroons pair wonderfully with a cup of coffee or tea. They also make a delightful addition to a dessert platter.
- Tip 4: If you prefer less sweetness, you can reduce the amount of sweetened condensed milk slightly. Experiment until you find your perfect balance.
- Tip 5: Feel free to make your macaroons smaller or larger. Adjust the baking time slightly depending on the size.