Chewy Coconut Macaroons

4 from 1 vote

If you love coconut and chocolate, these coconut macaroons are a must! Soft, chewy, and dipped in chocolate, they’re easy to make, gluten-free, and perfect for any occasion.

Prep: 20

Cook: 13

Total: 33

Servings: macaroons

Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

▢ 4¼ cups (340 g) unsweetened shredded coconut
▢ 1 cup (300 g) sweetened condensed milk
▢ 1½ tsps vanilla extract/essence
▢ 4 large egg whites - room temperature
▢ ¼ tsp salt
▢ 1 cup (170 g) semi-sweet chocolate melts or wafers - melted (see note 1)

Instructions

Preheat your oven to 160°C (320°F) conventional (see note 2 if using a convection oven with a fan) and line two large baking trays with parchment paper. Set them aside.
In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla. Mix with a spatula or wooden spoon until the coconut is fully coated, breaking up any clumps as you go. Set aside.
In a medium bowl, add egg whites and salt. Using a hand or stand mixer on medium speed, whip until stiff peaks form. This may take 2–3 minutes depending on the strength and size of your mixer.
Add the whipped egg whites to the coconut mixture and gently fold together with a spatula until combined, being careful not to overmix.
Using a medium spring-loaded cookie scoop (about 1½ tablespoons), firmly press the mixture into the scoop before releasing it onto the prepared trays, leaving about 1½ inches between each macaroon.
Bake one tray at a time on the middle rack for 13–15 minutes, or until the tops are just starting to turn lightly golden and feel set to the touch. Avoid overbaking or they’ll become too hard.
Let the macaroons cool on the tray for 10 minutes, then carefully transfer them to a wire rack to cool completely. Keep the trays handy for later.
Once the macaroons have cooled, dip the bottoms of each one into the melted chocolate (see video for demonstration), letting the excess drip off, and place them back onto the parchment-lined trays.
Leave the macaroons to set until the chocolate hardens, then they’re ready to enjoy!

Video

Notes

Note 1. I melt my chocolate melts/wafers in the microwave — 20-second bursts at a time, stirring between each burst until melted. Be careful not to overheat. You can also melt the chocolate over a double boiler. If the chocolate is very thick once melted (this can vary between brands) and it’s a bit hard to dip or evenly coat the macaroons, you can stir in a couple of teaspoons of vegetable oil to thin it out slightly.

Note 2. If using a convection (fan-forced) oven, bake at 140°C (285°F), as the fan function cooks faster.

Nutrition

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

Keyword: best coconut macaroons recipe, chewy coconut macaroons, coconut macaroon recipe, coconut macaroon recipes, coconut macaroons, coconut macaroons recipe, coconut macaroons recipe easy, macaroon coconut, simple coconut macaroon recipe

Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)