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Preppy Kitchen

Easy Coconut Macaroons

Chewy, golden coconut macaroons made from a handful of pantry staples and dipped in melted semi-sweet chocolate. Crisp on the outside, moist and sweet inside, and naturally gluten-free.

⏱ 40 min24Americancoconutmacaroonscookiesdessertgluten-free

Ingredients

  • 14 ouncesweetened shredded coconut · 1 bag (396g)
  • 2/3 cupsweetened condensed milk · 160ml; see creator's notes about using the whole can
  • 1 teaspoonvanilla extract
  • 1/2 teaspoonsalt
  • 2large egg whites · room temperature
  • 6 ouncessemi-sweet chocolate chips or chopped bars · 170g

Steps

  1. 1

    Preheat the oven to 325°F. Line two rimmed baking sheets with parchment paper.

  2. 2

    In a large bowl, stir together the coconut, condensed milk, vanilla, and salt.

  3. 3

    In another larger bowl, beat the egg whites on high speed until stiff, glossy peaks form, about 3 minutes.

  4. 4

    Gently fold the beaten egg whites into the coconut mixture.

  5. 5

    Using a 1½-tablespoon scoop, scoop the batter onto the lined baking sheets, spacing the mounds about 1 inch apart.

  6. 6

    Bake one sheet at a time for 20 to 25 minutes, until the tops and bottom edges are golden brown. Let cool completely on the pan.

  7. 7

    Place the semi-sweet chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring between each, until smooth and melted.

  8. 8

    Dip the bottom of each cooled cookie in the chocolate, return it to the lined baking sheet, and let sit at room temperature until the chocolate is set, about 1 hour.

Creator's notes

Instead of dipping, you can drizzle the chocolate over the tops of the cookies. Store in an airtight container at room temperature for up to 1 week.

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