This is classic Coconut Macaroons cookie recipe has the option to be dipped in dark chocolate and sprinkled with sea salt crystals.
Estimated reading time: 5 minutes
Table of contents
Coconut Macaroons
Hi Everyone, I’m not here to destroy your January diet goals but if you are looking for some indulgence, you have to try these Coconut Macaroons!
They are gluten free (no flour!), they have egg whites, sweetened condensed milk, sweetened coconut flakes, kosher salt and you have the option to dip them in dark chocolate and sprinkle them with sea salt crystals!
This cookie has become one of the most favorite cookies that I make in real life, so of course, I had to share them here on the blog.
You can choose to dip them in dark chocolate and sprinkle them in sea salt or just leave them plain, they are great either way.
These cookies are chewy, sweet, rich with a crisp outer surface.
Ingredients for Coconut Macaroons
- 14 ounces sweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract (I prefer organic or homemade)
- 2 large egg whites, should be room temperature (the eggs are easier to crack when cold)
- 1/4 teaspoon Kosher salt
- 10 ounces dark chocolate melting wafers (I prefer Ghirardelli Chocolate)
- sea salt crystals (I prefer Mediterranean Cyprus sea salt)
Helpful Kitchen Tools for Coconut Macaroons
- mixing bowls
- handheld electric mixer
- baking spatulas
- measuring spoons and cups
- ingredient bowls
- airtight container for storage
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If you try this Coconut Macaroons recipe, let us know in the comments below!
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Coconut Macaroons
This is classic Coconut Macaroons cookie recipe has the option to be dipped in dark chocolate and sprinkled with sea salt crystals.
Ingredients
- 14 ounces sweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract (I prefer organic or homemade)
- 2 large egg whites, should be room temperature (the eggs are easier to crack when cold)
- 1/4 teaspoon Kosher salt
- 10 ounces dark chocolate melting wafers (I prefer Ghirardelli Chocolate)
- sea salt crystals (I prefer Mediterranean Cyprus sea salt)
Instructions
- Preheat oven to 325 degrees F and gather your ingredients.
- Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add coconut flakes, condensed milk, vanilla extract and stir to combine.
- In a medium mixing bowl, add egg whites and kosher salt. Whip egg whites and the 1/4 tsp Kosher salt on high speed until they are medium to firm.
- Gently fold the egg whites into the coconut flake mixture until combined.
- Using a medium cookie school (1 1/2 tablespoons), scoop the mixture onto a prepared baking sheet.
- Bake for 25-30 minutes or until golden (30 minutes works for us if they are made medium size using a medium size cookie scoop.)
- Allow to cool on a wire cooling rack until completely cool.
- Melt dark chocolate melting wafers in the microwave at 30 second intervals until fully melted, stirring in between.
- Dip the cookies in the dark chocolate and allow to cool on a baking sheet covered with wax paper. Sprinkle with sea salt crystals. Put in the refrigerator for 20 minutes or until the chocolate has hardened. Enjoy!
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 102mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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