📝 About This Recipe
These exquisite macaroons are a celebration of texture, featuring a shatteringly crisp golden exterior that gives way to a dense, chewy, and intensely moist coconut center. Unlike their meringue-based French cousins, these classic treats lean into the rich sweetness of sweetened condensed milk and pure vanilla bean, making them a staple of Jewish deli tradition and holiday tables alike. Finished with a sophisticated lace of bittersweet chocolate and a hint of sea salt, they are a decadent, gluten-free delight that elevates the humble coconut to gourmet heights.
🥗 Ingredients
The Coconut Base
- 14 ounces Sweetened Shredded Coconut (one standard bag)
- 2/3 cup Sweetened Condensed Milk (ensure it is well-shaken before measuring)
- 1 teaspoon Pure Vanilla Extract (high quality makes a difference)
- 1/4 teaspoon Almond Extract (adds a subtle professional depth)
- 1/4 teaspoon Fine Sea Salt
The Meringue Lift
- 2 large Egg Whites (at room temperature for maximum volume)
- 1/8 teaspoon Cream of Tartar (helps stabilize the peaks)
The Chocolate Finish
- 4 ounces Bittersweet Chocolate Chips (60% cacao or higher recommended)
- 1 teaspoon Coconut Oil (helps the chocolate flow smoothly)
- 1 pinch Flaky Sea Salt (for finishing garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position your oven rack in the center for even browning.
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2
Line two large baking sheets with parchment paper or silicone baking mats. This is crucial as the sugar in the coconut can cause sticking.
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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 strand of coconut is evenly coated and the mixture is sticky.
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5
In the bowl of a stand mixer (or using a hand mixer), beat the 2 egg whites and cream of tartar on medium-high speed.
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6
Continue beating until firm peaks form. You’ll know they are ready when you lift the whisk and the peaks stand straight up without drooping.
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7
Gently fold about one-third of the egg whites into the coconut mixture to lighten it up. Use a slow, circular motion to avoid deflating the air.
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8
Add the remaining egg whites and fold until just combined. The mixture should look airy and moist, but not liquidy.
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9
Using a standard ice cream scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheets, spaced about 1 inch apart.
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10
Dampen your fingers slightly with water and gently tuck in any stray coconut strands to form neat, rounded mounds. This prevents the edges from burning.
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11
Bake for 25 to 30 minutes, rotating the pans halfway through, until the tops and bottoms are deeply golden brown.
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12
Allow the macaroons to cool completely on the baking sheet. They will firm up and set as they cool.
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13
Prepare the drizzle: Melt the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until silky smooth.
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14
Dip the bottoms of the cooled macaroons into the chocolate, or use a fork to drizzle the chocolate in a zig-zag pattern across the tops.
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15
Sprinkle a tiny pinch of flaky sea salt over the wet chocolate and let them sit until the chocolate has hardened.
💡 Chef's Tips
Always use room temperature egg whites to achieve the best volume when whipping. If your mixture seems too wet, add another 1/2 cup of coconut; if too dry, add a tablespoon of condensed milk. Don't under-bake! The deep golden color is where the toasted nutty flavor comes from. Store in an airtight container for up to a week, or freeze for up to 3 months for a cold, chewy treat. Avoid making these on a very humid day, as the sugar can absorb moisture from the air and make them soggy.
🍽️ Serving Suggestions
Serve alongside a steaming cup of dark roast espresso to balance the sweetness. Pair with a glass of chilled Tawny Port for a sophisticated dessert course. Arrange on a platter with fresh raspberries and mint leaves for a beautiful color contrast. Crumble leftovers over vanilla bean ice cream for an instant sundae upgrade. Serve as part of a holiday cookie tray with tart lemon bars and shortbread.