These coconut macaroons are light, chewy, and dipped in chocolate. They’re always a crowd favorite and incredibly easy to make!
When I first made coconut macaroons nearly eight years ago, I was very new to cookies that were not of the standard chocolate chip, peanut butter, oatmeal-raisin or Christmas-y variety. As a result, I had to Google the difference between a macaroon and a macaron ????
As I’m sure everyone else knows, macarOOns (these) are coconut cookies held together with a mixture of egg white and sweetened condensed milk. MacarOns, on the other hand, are basically little meringue sandwich cookies that can be made in a million different flavors and infinitely different fillings.
SO, here we are with coconut macaroons, which are one of the easiest and most delicious cookie recipes you can have in your arsenal. Plus, I went and dipped them in chocolate, so for all of you coconut/chocolate fans, these are a dream.
On top of being so incredibly good, these really couldn’t be easier to make. All you need is one bowl and a spoon, mix everything together, and voila! You’re done! I used a tablespoon to measure these out, but you could also use a small cookie scoop to keep the sizes consistent. Once scooped onto the cookie sheet, dip your fingers in water and shape them into mini pyramids. I think you could also keep them in mounds if you’d prefer, but those little triangle are so cute!
I made these last week and after serving everyone strawberry rhubarb cake after dinner on Sunday, I realized that I still had quite a few left in the refrigerator. I took the container out and offered one to my aunt who was standing nearby. Her eyes lit up like a Christmas tree at seeing them, then she sat down at the table to talk to my mom and sister, who both exclaimed, “where did you get THAT?!” Needless to say, I took the container around to everyone, and they were snatched up in quite a hurry.
I will, without a doubt, be adding these coconut macaroons to my Christmas baking list this year!
Make the Cookies: Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.
Cool the cookies on the baking sheets until slightly set, about 2 minutes, then remove to a wire rack with a wide metal spatula. Cool completely before dipping in chocolate.
Dip the Cookies: Melt 8 ounces of the chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.
Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.
Refrigerate the macaroons until the chocolate sets, about 15 minutes. The cookies can be stored in an airtight container at cool room temperature or in the refrigerator for up to 1 week.