5-Ingredient Coconut Macaroons with Dark Chocolate Dip
Five ingredients — shredded coconut, sweetened condensed milk, egg whites, vanilla, and almond extract — produce chewy-centered macaroons with lightly crisped edges in under 30 minutes. A quick dark chocolate dip adds a thin, snappy coating once they cool. These come together fast and work year-round, including for Passover.
Equipment
- Half-sheet pan
- Parchment Paper or Silicone Baking Mat
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or balloon whisk
- Rubber spatula
- Measuring cups and spoons
- 1.5-tablespoon cookie scoop (or two spoons)
- Wire cooling rack
- Microwave-safe bowl (or heatproof bowl + small saucepan for double-boiler)
Ingredients
- 14 oz sweetened condensed milk 1 can; Eagle Brand recommended
- 1 ½ tsp pure vanilla extract use a good-quality pure extract
- ¼ tsp almond extract optional but lovely; a little goes a long way
- ¼ tsp fine sea salt balances sweetness
- 14 oz sweetened shredded coconut about 5 1/3 cups; use a fresh, soft bag (Baker's or similar)
- 2 large egg whites room temperature whips faster
- 6 oz bittersweet or semisweet chocolate, chopped or chips 60–70% cacao for balanced sweetness
- 1 tsp coconut oil or neutral oil optional; adds shine and softer snap to chocolate
Instructions
- Preheat and Prepare the Pan: Position a rack in the center of the oven and preheat to 325°F (165°C). Line a half-sheet pan with parchment or a silicone baking mat.
- Mix the Base: In a large bowl, stir together the sweetened condensed milk, vanilla, almond extract (if using), and salt until glossy and uniform.
- Add the Coconut: Fold in the shredded coconut until every shred is thoroughly coated and the mixture looks sticky and cohesive.
- Whip the Egg Whites: In a clean medium bowl, beat the egg whites with a hand mixer (or whisk vigorously) to medium peaks—the tip should stand then gently curl over, about 1–2 minutes with a mixer. This aeration yields lighter, fluffier macaroons.
- Lighten the Mixture: Fold the whipped whites into the coconut mixture in two additions. Use broad, gentle strokes with a spatula to keep the mixture airy; stop when no streaks remain.
- Portion: Using a 1.5 Tbsp scoop (or two spoons), mound tightly packed domes about 1 inch apart on the prepared pan. Lightly compress to help them hold shape; a few stray coconut strands give extra crisp edges.
- Bake: Bake at 325°F (165°C) until the edges are deep golden and the tops are lightly toasted, 14–16 minutes, rotating the pan once for even color. You should smell warm vanilla and caramelized coconut.
- Cool Briefly: Let the macaroons cool on the pan for 5 minutes, then transfer to a wire rack for 5 minutes more—just until warm, not hot.
- Melt the Chocolate: In a microwave-safe bowl, heat chocolate and coconut oil in 20–30 second bursts, stirring between each, until smooth and fluid, about 60–90 seconds total. (Alternatively, set a heatproof bowl over barely simmering water and stir until melted—no steam should touch the chocolate.)
- Dip and Set: Dip the bottoms of each macaroon into the melted chocolate and return to parchment. Drizzle any extra chocolate over the tops for flair. Let set at room temperature 10–15 minutes or chill 5 minutes to speed it up.
Notes
Lisa’s Tips:
- Texture Control: For chewier centers, bake 14 minutes; for crisper edges, go to 16–18 minutes.
- Almond Accent: Add 2 Tbsp finely chopped toasted almonds to the mix for subtle crunch.
- Dairy-Free: Swap condensed milk for sweetened condensed coconut milk (same amount) for a fully dairy-free version.
- No Scoop? Use two spoons and damp fingertips to shape neat domes; moisture prevents sticking.
- Shiny Chocolate: Stir a small knob (1 tsp) of coconut oil into the melted chocolate for a gentle sheen.
- Make-Ahead: Portion the unbaked mounds, freeze on the tray until firm, then bag. Bake from frozen at 325°F (165°C) adding 2–3 minutes.
- Storage: Keep in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week. Freeze (un-dipped or dipped) up to 2 months; thaw at room temperature. For Passover, ensure all ingredients are labeled appropriately.
Nutrition
Calories: 197kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 7mgSodium: 102mgPotassium: 177mgFiber: 1gSugar: 21gVitamin A: 52IUVitamin C: 1mgCalcium: 59mgIron: 1mg
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