Coconut is one of the most amazing flavors and almond joys are definitely in my top three candy bars of all time. So instead of taking wrapped store bought almond joys over to friends and neighbors why not make coconut macaroons from scratch? This recipe is one of the easiest recipes I’ve ever made and it tastes straight out of the bakery.
These particular coconut macaroons do not have the chocolate base, but it is so easy to melt the chocolate and dip the macaroons yourself. I made so many chocolate treats this year I wanted to give myself a refreshing break from it this time.
What you will need to make these cookies
- 1 14-oz bag sweetened shredded coconut, such as Baker’s Angel Flake (about 5 cups)
- 7/8 cup of sweetened condensed milk (3/4 cup PLUS 2 Tablespoon)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate (melted) *optional
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
- In a separate bowl, beat the egg whites and salt until stiff peaks form with a handmixer. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- you can use two spoons, or your hands to form heaping tablespoons of the mixture into mounds on the prepared baking sheets, (I used my hands, I am not afraid to get messy) space the cookies about 1 inch apart.
- Bake 23-25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cook completely.
- *Optional* If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl stirring at 30 second intervals, until just smooth and creamy. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.