Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
25 mins
total:
1 hr 5 mins
Servings:
24
Yield:
24 macaroons
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.

  • Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.

  • Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.

  • Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.

  • Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Chef's Notes:

You can use sweetened coconut flakes, but the condensed milk is already very sweet.

Regarding the chocolate dip, you can just melt and use any kind you like, but for that extra professional touch, I suggest tempering the chocolate before you dip.

Rolling macaroons in additional coconut is optional.

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts

133 calories; protein 2g 4% DV; carbohydrates 10.7g 4% DV; fat 9.9g 15% DV; cholesterol 3.3mg 1% DV; sodium 43mg 2% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2019
a great recipe made better. Today I added a few tablespoons of almond flour and baked them in mini muffin tins, totally delicious, chewy and moist. Read More
(14)

Most helpful critical review

Rating: 3 stars
12/19/2018
I followed the recipe to the "T", but there was to much liquid when I tried scoping them onto the cookie sheet. I baked the first batch that way and they didn't look right, so I went and bought another bag of coconut and added another 1-1/2 cup to the batter. Then 2nd scoop onto the cookie sheet was just the way the picture showed it!! Perfect baking. May I suggest that the recipe should state "3 Cups of PACKED DOWN unsweetened Coconut. Read More
(11)
46 Ratings
  • 5 star values: 35
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/13/2019
a great recipe made better. Today I added a few tablespoons of almond flour and baked them in mini muffin tins, totally delicious, chewy and moist. Read More
(14)
Rating: 3 stars
12/18/2018
I followed the recipe to the "T", but there was to much liquid when I tried scoping them onto the cookie sheet. I baked the first batch that way and they didn't look right, so I went and bought another bag of coconut and added another 1-1/2 cup to the batter. Then 2nd scoop onto the cookie sheet was just the way the picture showed it!! Perfect baking. May I suggest that the recipe should state "3 Cups of PACKED DOWN unsweetened Coconut. Read More
(11)
Rating: 5 stars
12/03/2018
I made it as written. I only had sweetened coconut so I went with that. My adult son really loved them. Perfect chewiness though I did add more coconut than stated in the recipe. I added enough to make the mound more firm as it was fairly runny with stated amounts. I rolled my first half in more coconut but did not do so with the last batch. They really didn't look any different when cooked. I used most of a 14 oz bag. I am looking forward to trying this with unsweetened coconut next time. I only got 15 cookies with my cookie scoop and I flattened them before baking so as to have a more cookie-like appearance. Read More
(7)
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Rating: 5 stars
09/25/2018
My husband's favorite! This turned out perfect! Thanks Chef!! Read More
(6)
Rating: 5 stars
11/05/2018
Utterly delicious! I am crazy about coconut and these were my childhood's favorite...and now I could seriously be gaining some good pounds...luckily my kids are my 24/7 gym. Oh and I didn't have almond extract but didn't miss it. Read More
(3)
Rating: 5 stars
12/11/2018
I LOVE Chef John and this recipe - I've made these countless times and they are consistent delicious and easy to do. Read More
(3)
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Rating: 5 stars
07/22/2018
Works great and delicious! My batter was a little dry so I had to add a tiny bit more condensed milk. I did use a small ice cream scooper to drop the cookies, but had to be gentle with it and not squeeze the spring loaded handle all the way otherwise the cookie would lose its shape. I added a roasted almond inside the cookie as Chef John suggested and was not disappointed. I forgot to set some shredded coconut aside so I didn't get to roll the cookies in it before baking, but they still looked great. Read More
(2)
Rating: 4 stars
07/29/2018
Maybe it was my oven on convect but some got a little burnt. Otherwise it was delicious; crunchy on the outside but soft and chewy inside! Read More
(2)
Rating: 4 stars
12/13/2018
These were delicious. The unsweetened coconut I used was not as fine so my cookies had a more rustic look. I'll put it in the processor first next time to make it finer. I also learned the hard way that they have to be completely cooled before moving the dipped cookies. Best to watch the video first but that said they're very easy to make. Yum Read More
(2)