July 11, 2019
Gooey coconut cookies with a crisp exterior
I honestly prefer coconut macaroons to macarons.
And that is not a typo because coconut macaroons are different than a coconut macaron. A coconut macaroon is 1,000,000 times easier to make and is simply a chewy coconut cookie (usually dipped in chocolate) that does not have any filling like the traditional French macaron. A macaron consists of two light, airy cookies with feet (yes, they have airy pockets called feet!) sandwiched with a ganache or cream filling.
Both are delicious, but in my opinion, the coconut macaroon is both easier to make and more delicious. I am a sucker for chewy cookies 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
The Best Coconut Macaroons.
- 1 14- ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 14 ounces sweetened, shredded coconut
- 2 large egg whites
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 8 ounces semisweet chocolate, melted
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together the sweetened condensed milk, vanilla, almond extract, and coconut. In a separate bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Fold the egg whites into the coconut mixture. Using an ice cream scoop, scoop about 2 tablespoons of dough per cookie onto the baking sheet.
- Bake macaroons for 15-17 minutes or until lightly golden brown. Allow to cool completely. Once cool, dip bottoms in melted chocolate, and drizzle additional chocolate on top. Enjoy!
