Coconut Macaroons
Cuisine: American
Author: Janelle
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • ¼ teaspoon kosher salt
  • 6 ounces bittersweet or semisweet chocolate, for dipping
  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. Drop the batter onto sheet pans lined with parchment paper using either a 1¾-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool completely on wire rack.
  4. If desired, dip cookies in melted chocolate so just the bottoms are covered. Place on wax paper lined baking sheet and refrigerate for 30 mins or until hardened.
  5. Store in an airtight container for up to 7 days. If dipped in chocolate, store in refrigerator.
Recipe by the chic brûlée at