Coconut Macaroons
Chewy coconut mounds with lightly toasted tops, golden edges and a rich semisweet chocolate coating on their bases. Batch yield: 24 chocolate-dipped coconut macaroons. One serving: 1 macaroon, approximately 35 g after baking and chocolate dipping. Allow approximately 125 minutes overall: 25 minutes to prepare and portion, 40 minutes for two sequential oven batches, 30 additional minutes to cool the final batch completely, 10 minutes to melt the chocolate and dip, and 20 minutes to chill until set. Prep_minutes includes all 85 non-oven elapsed minutes. Preheating and brief butter cooling overlap with preparation; the first tray's cooling overlaps with the second tray's baking and is not counted twice. Baking and cooling times may vary slightly. Appliances: Oven; Microwave; Electric hand mixer; Refrigerator. Equipment: Two 40 × 30 cm baking trays; Baking parchment; Digital kitchen scales; Measuring spoon; Large mixing bowl; Clean bowl for whipping egg whites; Microwave-safe bowl for butter; Small deep microwave-safe bowl for chocolate; Flexible spatula; Small spatula; Portioning spoon or cookie scoop; Wire cooling rack; Airtight storage container. Allergens: Contains milk from butter and condensed milk, and egg whites. Chocolate may contain soy lecithin and additional milk ingredients; check the product label. The recipe also contains coconut. Nutrition is estimated per finished macaroon, including its share of all the chocolate. Storage: Once the chocolate is set, store airtight in a cool room for up to 3 days or refrigerate for up to 7 days. Separate layers with baking parchment. Freeze airtight for up to 2 months; thaw overnight in the refrigerator while still covered to limit condensation on the chocolate.
85 min
Prep
40 min
Cook
24
Serves
159
Calories
Macros · per serving
2g protein
18g carbs
9g fat
Ingredients
For 24 servings
- 397 g Sweetened shredded coconut
- 230 g Sweetened condensed milk
- 28 g Unsalted butter
- 5 ml Vanilla extract
- 2 egg whites Large egg whites, separated from 2 large eggs, about 60 g total
- 1.5 g Fine salt
- 180 g Semisweet dark chocolate, 50–60% cocoa, finely chopped
Instructions
- 1
Preheat the oven to 170°C/340°F conventional or 150°C/300°F fan. Position a rack in the centre. Line two 40 × 30 cm baking trays with baking parchment; bake the trays one at a time.
- 2
Put the butter in a microwave-safe bowl. Microwave in 10-second bursts until just melted, then let it cool for about 3 minutes while you measure the other ingredients. No butter-softening time is needed.
- 3
In a large bowl, stir together the coconut, condensed milk, melted butter and vanilla until the coconut is evenly coated and the mixture is thick and sticky.
- 4
Place the egg whites and salt in a separate grease-free bowl. Beat with an electric hand mixer until glossy, stiff peaks form: the peaks should stand upright when the beaters are lifted. Fold one-third into the coconut mixture to loosen it, then gently fold in the remainder until no white streaks remain.
- 5
Divide the mixture into 24 portions of approximately 30 g each. Lightly compact each portion into a rounded mound about 4 cm wide, arranging 12 on each tray with at least 4 cm between them. Keep the second tray at room temperature while the first bakes.
- 6
Bake the first tray for about 20 minutes, until the edges are golden brown, the tops are lightly toasted and the centres are set rather than wet. The centres should remain soft and chewy. Remove the tray, then bake the second tray for about 20 minutes using the same cues. Total sequential oven time is approximately 40 minutes.
- 7
Let each batch rest on its tray for 10 minutes, then carefully transfer the macaroons to a wire rack. Allow the final batch a further 20 minutes on the rack, or until completely cool. The first batch cools while the second bakes. Keep the parchment-lined trays for the chocolate-dipped cookies.
- 8
Once all the macaroons are completely cool, put the chopped chocolate in a small, deep microwave-safe bowl. Microwave in 20-second bursts, stirring thoroughly after each, until smooth. Let stand for about 2 minutes so it is warm rather than hot.
- 9
Dip the flat base of each macaroon into the chocolate, allowing the coating to extend slightly up the sides. Return each cookie upright to a parchment-lined tray. Use a small spatula to spread any remaining chocolate over the bases so the full measured quantity is used.
- 10
Refrigerate the dipped macaroons for 20 minutes, until the chocolate is firm. Peel them from the parchment and transfer to an airtight container.
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