Coconut Macaroons
Coconut macaroons have an iconic golden outside and soft and chewy texture inside with a delightfully sweet coconut flavor.
Servings: 24 cookies
Calories: 183kcal
Equipment
- Ice cream scoop 1-3/4"
Ingredients
Sweetened Condensed Coconut Milk
- ⅔ cup sugar
- 2 cups full-fat coconut milk also works with regular milk and evaporated milk
Coconut Macaroons
- 3 cups unsweetened shredded coconut
- 3 tbsp sugar
- 3 tbsp hot water
- 1 tsp vanilla extract
- 2 egg whites room temperature
- ¼ tsp salt
Chocolate Drizzle
- 1 cup chocolate white, dark, or semi-sweet*
- 1 tsp coconut oil
- 1 tbsp culinary grade matcha powder optional
Instructions
Sweetened Condensed Coconut Milk
- Mix the sugar and coconut milk together in a saucepan over medium heat until the sugar dissolves. Cook over medium-low heat stirring frequently until reduced by half, 35-45 minutes.
Coconut Macaroons
- Preheat the oven to 325F.
- Combine the sugar and hot water in a bowl. Mix to dissolve. Add the shredded coconut, 1-1/3 cups of the sweetened condensed milk, and vanilla extract. Mix together.
- Whip the egg whites with the salt to medium firm peaks. Fold into the coconut mixture.
- Lightly grease your baking sheet or silicone baking mat.
- Using a 1-3/4" ice cream scoop, scoop 12 cookies per pan, 2 pans.
- Bake them one pan at a time for 25-30 minutes until golden brown.
- Cool directly on the baking sheets. Gently remove them with an ofset spatula.
Chocolate Drizzle
- Melt together the chocolate chips and coconut oil over a bain marie or in a microwave.
- If using matcha, fold in the matcha after you have removed the chocolate chips from the heat.
- Using a spoon or rubber spatula, drizzle the melted chocolate over the cookies.
Video
Notes
If making this recipe for Passover, make sure that all the ingredients you are using in this recipe are labeled kosher for Passover.
If it isn't Passover, you can substitute the unsweetened shredded coconut, 3 tablespoons of sugar, and 3 tablespoons of hot water with one 14-oz package of sweetened shredded coconut.
You can use any chocolate chips for the drizzle in this recipe. If it is Passover, make sure they are kosher for Passover, and note that if you are adding the matcha powder, they will only be green if using white chocolate chips.
Keep for up to 1 week in a sealed container in the refrigerator.
Nutrition
Calories: 183kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 130mg | Fiber: 2g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
