Name: Coconut Almond Macaroons
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 10 cookies
Cuisine: American
Ingredients: 14 ounces Sweetened coconut flakes; 0.75 cup Sweetened condensed milk; 1.5 teaspoons Almond extract; 2 egg whites; 0.25 tsp Salt; 4 ounces Chocolate chips

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Coconut Almond Macaroons

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Ingredients

Warning0 allergens identified

Coconut Almond Macaroons

Instructions

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Instructions

Set the oven temperature to 325℉. Get two baking sheets ready by using parchment paper or a silicone liner. Avoid using foil as it may cause sticking.

Combine the coconut, sweetened condensed milk, and almond extract in a medium bowl. Leave it aside.

Using an electric mixer, beat the egg whites and salt in a separate bowl until they form stiff peaks.

Fold the egg whites into the coconut mixture using a spatula.

By scooping the mixture with a cookie scoop, place heaping tablespoons onto the prepared baking sheets, ensuring they are spaced approximately 1 inch apart.

Cook for a duration of 23 to 25 minutes until the upper surface and sides turn golden.

After a few minutes of cooling on the pans, move them to a wire rack to cool completely.

Microwave the chocolate in short 30-second intervals, stirring after each one until the chocolate becomes smooth and suitable for dipping. Take caution not to overheat it, as this may result in burnt chocolate.

Immerse each macaroon into the chocolate, ensuring the bottoms and a small portion of the sides are covered, before returning them to the parchment sheets to solidify.

Nutrition

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Tips & Tricks (5)

Room Temperature Egg Whites 🥚
Use egg whites at room temperature for 30 minutes before whipping—they'll reach stiff peaks faster and create a more stable, airy meringue that keeps your macaroons light and chewy.
Toast Your Coconut First 🥥
Lightly toast the sweetened coconut flakes in a dry skillet for 2-3 minutes before mixing to deepen their flavor and reduce excess moisture, preventing soggy macaroons.
Fold, Don't Stir 🔄
Gently fold the condensed milk and coconut mixture into the whipped egg whites using a rubber spatula with minimal strokes to maintain the aeration and ensure chewy, not dense, macaroons.
Double-Dip Chocolate Coating 🍫
Dip each cooled macaroon into melted chocolate twice with 5 minutes of setting time between dips to create a thick, professional-looking shell that doesn't crack when you bite into it.
Chill Before Serving ❄️
Refrigerate finished macaroons for at least 2 hours before serving to set the chocolate completely and enhance the contrast between chewy coconut centers and crispy almond texture.