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Coconut Macaroons


Makes 36 cookies



  •     14 ounce sweetened condensed milk
  •     2 extra-large egg white
  •     1 1/2 teaspoons vanilla
  •     1/4 teaspoon salt
  •     14 ounce flaked or shredded sweetened coconut
  •     6 ounce semi-sweet or bittersweet chocolate (optional)


Step 1: Preheat oven to 325°F.  Grease or line 2 cookie sheets with parchment paper.

Step 2: Combine the coconut, condensed milk, and vanilla in a large bowl.

Step 3: In the bowl of a mixer fitted with the whisk attachment, whip the egg whites and salt on high speed until they make medium-firm peaks.  Carefully fold the egg whites into the coconut mixture.

Step 4: Drop the batter by tablespoonfuls about 2 inches apart onto the cookie sheets. 

Step 5: Bake, 1 sheet at a  time, until golden brown, 25 to 30 minutes until golden brown.  Let stand briefly, then remove to a rack to cool.

Step 6: To dip in chocolate: While the macaroons are baking, in a stainless steel or glass bowl fitted over a small saucepan of simmering water, melt the chocolate. When macaroons are cooled, dip one half into chocolate and place on cooling rack or parchment lined sheet pans to set.



My mother-in-law came from Calabria, Sicily and she was a very good cook. Until today, I still make the best spaghetti sauce that she taught me and I'm Polish. Would like to be put on your recipe newsletter or list.Some of your recipes in the left column look deliscious. My daughter is a chef and her husband also has resturants. Love to cook and bake. My father was a baker.

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