Chocolate-Dipped Coconut Macaroons

Before you start

Coconut macaroons are mounds of shredded coconut held together with egg whites and sugar, baked until the peaks toast and the insides stay moist and chewy. They contain no flour, which is why they are popular for Passover and for anyone avoiding wheat. They are a different cookie from French macarons, despite the similar name.

This version uses two binders. Sweetened condensed milk gives a dense, chewy center, and egg whites whipped to soft peaks and folded in at the end lighten the mounds so they are not leaden. Bake them at a moderate temperature so the coconut toasts gradually, and let them cool fully on the sheet before you move them; warm macaroons fall apart easily. A dip in dark chocolate balances the sweetness.

Ingredients

• Macaroons396 g (14 oz bag, about 5⅓ cups) sweetened shredded coconut
• 200 g (⅔ cup) sweetened condensed milk
• 1 tsp vanilla extract
• ¼ tsp almond extract — optional
• ¼ tsp fine salt
• 2 large (about 60 g) egg whites — room temperature
• Dip115 g (4 oz) bittersweet chocolate — finely chopped

Method

1. Heat the oven to 165°C (325°F) with a rack in the center, and line a baking sheet with parchment.
2. Stir the coconut, condensed milk, vanilla, almond extract and salt together in a large bowl until the coconut is evenly coated.
3. In a clean bowl, whip the egg whites until they hold soft, droopy peaks, about 1 to 2 minutes with a hand mixer.
4. Fold the whites into the coconut mixture in two additions until no white streaks remain. The mixture will be sticky.
5. Scoop 2-tablespoon mounds (about 30 g) onto the sheet, 2.5 cm (1 in) apart. Pinch each one into a tidy peak with damp fingers.
6. Bake for 22 to 25 minutes, rotating the sheet halfway, until the peaks and bottoms are golden brown and the sides are lightly toasted.
7. Let the macaroons cool completely on the sheet, about 20 minutes; they firm up as they cool and peel off the parchment easily.
8. Melt the chocolate in 20-second bursts in the microwave, stirring between each. Dip the bottom of each macaroon in it, scrape off the excess and set them back on the parchment. Drizzle any leftover chocolate over the tops. Let them set for about 30 minutes, or 10 minutes in the fridge.

Tips for success

• Silicone mats or parchment are essential; the condensed milk caramelizes and glues bare macaroons to the pan.
• If your coconut is very finely shredded, use slightly less condensed milk so the mounds do not spread.
• Bake a little longer for crisp, deeply toasted shells, or a little less for very soft, pale macaroons.

Substitutions

Sweetened shredded coconut

Unsweetened shredded coconut works with an extra 50 g sugar whipped into the whites. The macaroons will be a little drier and less chewy.

Sweetened condensed milk

Coconut condensed milk makes the recipe dairy-free; check that the chocolate is dairy-free too. Expect a slightly softer set.

Bittersweet chocolate

Milk or white chocolate makes a sweeter cookie. Skip the dip entirely for plain macaroons.

Variations

Lime coconut macaroons

Add the zest of 2 limes to the coconut mixture and skip the almond extract. Dip in white chocolate.

Almond joy style

Press a whole toasted almond on top of each mound before baking and dip the bottoms in milk chocolate.

Troubleshooting

Macaroons spread into flat puddles

Too much condensed milk or the whites were underwhipped. Measure by weight and whip the whites to soft peaks before folding.

Burnt bottoms, pale tops

The pan is dark or sat too low in the oven. Use a light-colored sheet in the center of the oven, or stack two sheets for insulation.

Macaroons fall apart when moved

They were moved while warm or underbaked. Let them cool completely on the sheet and bake until the bottoms are golden.

Storage

Store macaroons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Freeze undipped macaroons for up to 3 months and dip them after thawing.

Safety notes

Contains egg, milk and coconut, and tree nuts if you use almond extract. The unbaked mixture contains raw egg white; bake the macaroons through before eating.