How to Make Coconut Macaroons with Sweetened Condensed Milk
Make these coconut macaroon cookies, they are SO addicting! Your guests will go crazy over them.
Coconut Macaroon Cookies
- 14 oz sweetened shredded coconut flakes 1 bag
- ¾ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 egg whites of two large eggs
- 1 cup semi-sweet chocolate chips or chopped chocolate chunks
- Preheat the oven to 325℉ and prepare two baking sheets with parchment paper.
- Add the coconut flakes, condensed milk, and vanilla extract to a mixing bowl and mix. Make sure that the condensed milk is equally covering all the coconut flakes.
- In a separate mixing bowl, add the salt and egg whites. Use an electric mixer to whip the egg whites into stiff peaks. Whip for about two minutes on medium speed.
- Add half the stiff egg whites to the bowl with the coconut flakes and condensed milk mixture. Gently fold in the egg whites using a rubber spatula. Once combined, repeat folding in the second half of the egg whites.
- Use a small cookie scoop to dollop the cookie mix into small round domes on the prepared baking sheet. Leave about 1 -2 inches of space in between each cookie.
- Bake one tray at a time for 20-25 minutes. The edges and tips of the coconut flakes should be golden brown.
- Remove the sheet from the oven and let the cookies sit on the tray for five more minutes. Then, transfer to a wire rack to cool completely.
- Once the cookies are cool, melt the chocolate to dip them in:
- a. Add the chocolate chips to a small microwave-safe bowl and microwave for 1 minute. Give them a stir and then microwave for another 30 seconds. At this point, the chocolate should be mostly melted and smooth with a little bit of stirring. If not, microwave for another 15 seconds, stir, repeating as needed until the chocolate is smooth.
- Dip the bottoms of the macaroons into the melted chocolate and then place them on parchment paper until the chocolate hardens. Optional, drizzle melted chocolate across the tops of the macaroons.
● Use a small cookie scoop or a tablespoon to create the cookie domes. The benefit of using a mechanical cookie scoop is the release inside the scoop. Use your fingers or spatula to gently shape any irregular domes.
● While the cookies won’t spread, leaving space in between them on the baking sheet is important so all sides receive air flow during the baking process.
● For the melted chocolate, use a bowl that will fit your hand dipping into it, but is small enough in width that it will push the chocolate together, creating depth, instead of spreading out across the bottom of a wider bowl.
● Use the back of a spoon or rubber spatula to smooth the chocolate across the bottom of the macaroons before placing them on parchment paper.
● If using the same parchment paper that the cookies were baked on, make sure it has completely cooled. If the paper is warm, the chocolate will spread and won’t harden to the cookies. You can place them on a fresh sheet of wax paper as well.
● Total bake time is 45 minutes because you should bake each sheet of cookies one at a time. This measurement is assuming you can fit all the cookies on two baking sheets and each one is baked for 20- 25 minutes.
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