I've tried dozens of different recipes for coconut macaroons, and have found that Ina Garten's recipe, which calls for sweetened, condensed milk in addition to egg whites, is the best. I love how the condensed milk creates a creamy and slightly tangy interior and a perfectly crisp outer crust. I recommend toasting the coconut first, to bring out some of the oils and to caramelize the sugar a bit.
This recipe only slightly differs from Ina's original.
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- Yield:makes 12 large cookies
- Active time: 40 minutes
- Total time:4 hours
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 egg whites (from extra large eggs)
- 1/2 teaspoon salt
- Tempered chocolate
Adjust oven rack to center position and preheat the oven to 325°F. Line a sheet pan with parchment and spread the coconut evenly over the top. Toast it in the oven for 15 minutes, stirring it frequently. Remove from oven and allow it to cool.
Combine the cooled coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
For dipping: Set up a station for dipping with the cooled macaroons, parchment, bowl of tempered chocolate, and forks. Dip each macaroon into the chocolate, either by holding the top and partially submerging it, or rolling it in the chocolate using a fork. Shake off the excess over the bowl, then place the finished pieces on the parchment to set up in a cool dry place.