Barth Bakery
Dec 10, 20202 min
Updated: Jul 8, 2021
Moist and tender on the inside, crisp and golden on the outside, and bursting with coconut flavor all the way through, these cookies are the ultimate coconut dessert. Dipped in melted chocolate for a candy-like treat, these cookies are the perfect combination of sweet chocolate and chewy coconut. Made with vanilla and almond extracts for added flavor, this quick, easy, and gluten-free cookie is sure to be a delight.
Makes about 2 - 2½ dozen
1 14-oz bag sweetened shredded coconut
¾ cup + 2 Tbsp sweetened condensed milk (You will not use the full 14-oz can. Using the full can will cause the macaroons to spread and have an irregular shaped bottom.)
1 tsp pure vanilla extract
½ tsp pure almond extract
2 large egg whites
¼ tsp salt
6 ounces semi-sweet chocolate, chopped
Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, mix the coconut, sweetened condensed milk, vanilla extract, and almond extract together until combined. Set aside.
In a separate bowl, use an electric handheld mixer to beat the egg whites and salt until stiff peaks form. Then use a rubber spatula to gently fold the egg whites into the coconut mixture.
Using a mini ice cream scoop or two teaspoons, drop the batter into mounds onto the prepared baking sheets, spacing about 1-inch apart.
Bake for 22-25 minutes, rotating the pans halfway through, until the tops and edges are light golden brown. Let the macaroons cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Line a baking sheet with wax paper.
Place the chopped chocolate in a microwave-safe bowl and heat at 50% power in 30 second increments, stirring between each interval, until melted and smooth.
Dip the bottoms of the macaroons in the melted chocolate, letting any excess drip off, and return to the lined baking sheet. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.