Classic Coconut Macaroons made from shredded coconut and sweetened condensed milk.
- 200 grams (2 and 1/4 cup) shredded coconut
- 80 ml (1/3 cup) full fat sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 large egg whites
- 2 tablespoons caster sugar or granulated sugar
- 100 grams (2/3 cup) dark chocolate or milk chocolate, pieces, optional
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add coconut, sweetened condensed milk, vanilla and salt. Stir with a spatula or wooden spoon until everything is well mixed and the coconut is completely covered. Set aside.
- In a separate medium-sized mixing bowl, add egg whites and sugar. Beat with an electric mixer on medium-high speed until eggs are almost at stiff peaks – but before they are dry. You should be able to turn the bowl upside down without anything moving.
- Add egg whites to coconut mixture and gently fold until the coconut is completely covered.
- Gently spoon out coconut mixture, approximately 1.5 tablespoons each, and place on prepared trays. I find it easiest to do this using a size 40 cookie scoop.
- Bake macaroons for 16-18 minutes or until cookies are golden on top and around the edges. Leave cookies to cool on trays for 5 minutes before carefully moving to a wire rack to cool completely.
- When the cookies are completely cooled, heat chocolate in the microwave, stirring every 20 seconds, until melted and smooth.
- Dip the bottom of each cookie in the melted chocolate. Leave upside down on a plate until chocolate has set or place them in the fridge to speed up the process.
Shredded coconut: I tested this recipe using unsweetened shredded coconut. If you choose to use sweetened shredded coconut, omit the caster sugar included in the recipe.
Desiccated coconut: I love the chewy texture that comes from using shredded coconut, but if you’d prefer to use desiccated coconut, you can. I recommend adding an extra 1 tablespoon of sweetened condensed milk if using desiccated coconut, otherwise the cookies can be a little dry.
Almond extract: You can swap vanilla extract for 1/2 teaspoon of almond extract if you prefer.
Storage: Keep these macaroons in an airtight container at room temperature. Once dipped in chocolate, you can keep them in the fridge.