My friend Leslie makes these coconut macaroons all the time.
She introduced these to me and when I found out how easy they were, I demanded the recipe.
It’s better if you remember to take the eggs out ahead of time, but they’ll be fine either way.
Dipping them in chocolate is so unnecessary but so good! Takes about 45 minutes, mostly baking time and makes 20 to 22 cookies.
5 Ingredient Coconut Macaroons
- 14 ounces sweetened shredded coconut (one bag)
- 14 ounces sweetened condensed milk (one can)
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
- 4 ounces bittersweet chocolate (optional for dipping)
Preheat the oven to 325°.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4″ diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown. Cool and serve.
To coat them with chocolate: Melt about 4 ounces of good quality bittersweet chocolate in a double boiler, or on a plate in a microwave in 30 second blasts. When the chocolate is melted dip the macaroons in the chocolate, or paint the bottoms with chocolate, let the excess drip off into the pan. Place on a wire rack over a cookie sheet, or on a sheet of wax paper or parchment paper to cool. Enjoy!
My verdict: It’s always amazing how something so simple can be so good! Adding the chocolate isn’t necessary but it makes them even better, so why not? If you ever need a quick dessert to bring to something, this is it.
Save the extra yolks and use for mayo or hollandaise sauce.
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