Chewy Coconut Macaroons
Golden, chewy coconut mounds with crisp edges and a soft center, dipped in dark chocolate. Just six ingredients and one bowl, no mixer needed.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Serves
- 18
Fold in the egg whites gently so the macaroons stay light inside. If the mixture will not hold together, add a teaspoon of condensed milk at a time. Store in an airtight container for up to 5 days.
Method
-
Heat the oven to 325 F and line a baking sheet with parchment paper.
-
Stir the coconut, condensed milk, vanilla and salt together in a large bowl until evenly coated.
-
Whip the egg whites in a clean bowl until they hold stiff peaks, then fold them gently into the coconut mixture.
-
Scoop heaping tablespoons of the mixture onto the baking sheet, 1 inch apart, and pinch each into a tidy mound.
-
Bake for , until the tops and edges are golden brown. Cool on the pan for , then move the macaroons to a wire rack to cool completely.
-
Melt the chocolate and coconut oil together in a small bowl in 30-second bursts in the microwave, stirring between each, until smooth.
-
Dip the bottom of each cooled cookie in the chocolate, scrape off the extra on the rim of the bowl, and set on parchment until the chocolate hardens, about in the fridge.
Tap a number to check off a step. Tap a green time to start a timer.
