📝 About This Recipe
Transport your senses to a tropical getaway with these exquisite macaroons, featuring a chewy, snow-white interior and a perfectly toasted golden crust. Unlike the delicate French macaron, these rustic gems celebrate the bold texture of exotic shredded coconut and the silky sweetness of condensed milk. They are the ultimate gluten-free treat, offering a sophisticated balance of tropical fruit notes and a decadent dark chocolate finish.
🥗 Ingredients
The Coconut Base
- 14 ounces Sweetened Shredded Coconut (high-quality tropical variety)
- 2/3 cup Sweetened Condensed Milk (thick and creamy)
- 1 teaspoon Pure Vanilla Extract (Madagascar Bourbon preferred)
- 1/4 teaspoon Almond Extract (adds a subtle nutty depth)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
The Meringue Lift
- 2 large Egg Whites (at room temperature)
- 1/8 teaspoon Cream of Tartar (to stabilize the peaks)
Chocolate Finish
- 4 ounces Dark Chocolate Chips (at least 60% cacao)
- 1 teaspoon Coconut Oil (for a glossy, smooth melt)
- 1 pinch Flaky Sea Salt (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position your oven rack in the center to ensure even browning of the coconut peaks.
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2
Line two large baking sheets with parchment paper or silicone baking mats. This is crucial as the sugars in the coconut can be very sticky.
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3
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and fine sea salt.
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4
Stir the coconut mixture thoroughly with a spatula until every shred is evenly coated and the mixture is sticky and cohesive.
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5
In a separate clean, dry metal or glass bowl, place the two room-temperature egg whites and the cream of tartar.
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6
Using a hand mixer or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until firm peaks form. They should be bright white and hold their shape when the whisk is lifted.
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7
Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Use a light hand to keep the air in the whites, which provides the macaroon's signature lift.
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8
Using a small cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheets, spaced about 1 inch apart.
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9
Dampen your fingers slightly with water and gently tuck in any stray coconut shreds to form neat, mounded shapes. This prevents thin strands from burning.
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10
Bake for 25 to 30 minutes, rotating the pans halfway through, until the bottoms and protruding coconut shreds are a deep golden brown.
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11
Remove from the oven and let the macaroons cool completely on the baking sheet. They will firm up as they cool.
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12
While the cookies cool, melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring until silky smooth.
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13
Dip the bottom of each cooled macaroon into the chocolate, then place back on the parchment paper. Use a spoon to drizzle the remaining chocolate over the tops in a decorative pattern.
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14
Sprinkle a tiny pinch of flaky sea salt over the wet chocolate and allow them to set in the refrigerator for 15 minutes before serving.
💡 Chef's Tips
Use room temperature egg whites to achieve maximum volume during whipping. If the mixture seems too wet, add another 1/4 cup of coconut to help it bind. Avoid using 'desiccated' coconut unless specified, as it is too dry; 'shredded' coconut provides the best moisture. Ensure your mixing bowl for the egg whites is completely grease-free, or the whites won't stiffen. Store in an airtight container for up to 5 days, or freeze for a month to maintain freshness.
🍽️ Serving Suggestions
Serve alongside a hot cup of dark roast coffee or a double espresso to cut through the sweetness. Pair with a glass of chilled dessert wine like a Sauternes or a late-harvest Riesling. Arrange on a tropical fruit platter featuring fresh mango, pineapple, and passion fruit. Serve as a gluten-free option for afternoon tea with a pot of Earl Grey. Crumble over vanilla bean ice cream for an instant tropical sundae.