Best Coconut Macaroons
With a sweet mixture of coconut and almonds topped with chocolate, the Best Coconut Macaroons are even more indulgent than your favorite candy bar.
Servings: 28 pieces
Calories: 258kcal
Ingredients
- 1 cup sliced almonds
- 14 ounces sweetened condensed milk
- 1 pound (16 ounces) shredded sweetened coconut
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1½ cups semi-sweet or dark chocolate chips
Instructions
Toast the almonds:
- Heat a nonstick skillet over medium heat and add the almonds. Stir the almonds frequently over medium heat for about five minutes until they are lightly toasted and fragrant. Remove them from the heat and set aside to cool.
- Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Make the coconut mixture:
- Stir together the sweetened condensed milk and coconut in a large bowl. Stir in the vanilla and salt.
- Stir in the cooled almonds.
Bake the macaroons:
- Scoop out rounded tablespoons of batter and with buttered hands roll them into balls. Place them on baking sheet lined with parchment paper, about 2 inches apart.
- Place the baking sheets in the oven and bake for about 15-16 minutes, until the coconut has begun to lightly brown. Remove the baking sheet.
- Allow the macaroons to cool for 10 minutes on the baking sheet before moving them to a cooling rack. (If any of the macaroons separate during baking, carefully squish them back together when you take them from the oven.)
- Repeat until all of the batter has been used. All the macaroons to cool before proceeding to the next step.
Add the chocolate:
- Melt the chocolate in the microwave using a microrwave-safe bowl: zap the chips in 30-second intervals, stirring each time. Continue until the chips are completely melted and the chocolate is smooth.
- Gently spoon the melted chocolate over the cooled macaroons—or, if the macaroons are firm enough, dip the tops in the chocolate, then return them to the cooling rack.
- Allow the chocolate on the macaroons to cool and set before serving. Store in an airtight container in the fridge for 3-4 days.
- Makes about 28 macaroons.
Notes
- If you prefer bigger bites of almonds in your candy, try using chopped almonds instead of sliced.
- Buttering your hands makes it easier to shape the sticky coconut batter. If your hands start to get messy, wash and rebutter them to continue.
- You can also melt the chocolate chips in the top of a double boiler.
- Because the macaroons are made with sweetened condensed milk, it's best to refrigerate any leftovers.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 18g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 67mg | Potassium: 257mg | Fiber: 4g | Sugar: 13g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
