Dessert: United States – Chewy Coconut Macaroons with Chocolate Dip

Serving Size: 12

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

14 oz / 400 g sweetened shredded coconut
1 (14 oz / 396 g) can sweetened condensed milk
1 tsp pure vanilla extract
2 large egg whites, room temperature
1 / 4 tsp kosher salt
6 oz / 170 g semisweet chocolate chips or chopped chocolate (optional, for dipping)
1 tsp coconut oil or butter (optional, for melting chocolate)

Instructions

Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
In a large bowl, stir together the coconut, sweetened condensed milk, and vanilla until evenly combined.
In a separate clean bowl, beat the egg whites and salt with a hand mixer on medium-high speed until soft peaks form, 2 to 3 minutes.
Gently fold the whipped egg whites into the coconut mixture until just incorporated.
Using a packed tablespoon or a #40 cookie scoop (about 1.5 tablespoons), portion mounds of the mixture onto the prepared sheets, spacing about 2 inches apart. Use damp fingers to compact and tidy any stray strands.
Bake until edges are deeply golden and tops are lightly browned, 20 to 25 minutes, rotating pans halfway through.
Cool on the sheets for 5 minutes, then transfer macaroons to a wire rack to cool completely.
Optional chocolate dip: Melt the chocolate with the coconut oil or butter in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Dip the bottoms of cooled macaroons into the chocolate and place back on parchment; drizzle any remaining chocolate over the tops. Let stand (or refrigerate 10–15 minutes) until set.