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Irish Coconut Macaroon Recipe

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4 from 14 reviews

Delight in these Irish Coconut Macaroons, featuring sweetened shredded coconut blended with condensed milk and vanilla, folded into fluffy egg whites, baked to golden perfection, and finished with a luscious semi-sweet chocolate coating. Perfectly crispy on the outside and chewy inside, these macaroons make a delicious treat for any occasion.

Ingredients

Main Ingredients

  • 1 14-ounce (396g) bag sweetened shredded coconut
  • ⅔ cup sweetened condensed milk (160ml)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 large egg whites (room temperature)
  • 6 ounces semi-sweet chocolate chips or chopped bars (170g)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and line two rimmed baking sheets with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
  2. Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until all ingredients are evenly incorporated, forming a moist mixture.
  3. Beat Egg Whites: In a separate larger bowl, beat the egg whites on high speed using an electric mixer until stiff peaks form, which should take about 3 minutes. This will add lightness and structure to your macaroons.
  4. Fold Egg Whites: Gently fold the beaten egg whites into the coconut mixture. Take care not to deflate the egg whites to maintain a fluffy texture.
  5. Scoop Macaroons: Using a 1½-tablespoon scoop, portion out the batter onto the prepared baking sheets. Space each scoop about 1 inch apart to allow for slight spreading during baking.
  6. Bake Cookies: Bake one sheet at a time for 20 to 25 minutes or until the tops and bottom edges turn golden brown. Once baked, let them cool completely on the baking sheet to firm up.
  7. Melt Chocolate: Place the semi-sweet chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
  8. Dip or Drizzle Chocolate: Dip the bottoms of the cooled cookies in the melted chocolate and place them back on the lined baking sheets. Alternatively, you can drizzle the chocolate over the tops. Let them cool at room temperature for about 1 hour until the chocolate sets.
  9. Store Cookies: Store the macaroons in an airtight container at room temperature for up to 1 week to keep them fresh and delicious.

Notes

  • Use only ⅔ cup of the sweetened condensed milk from the can as specified for the right moisture balance. You can save the rest for another recipe.
  • Make sure egg whites are at room temperature before beating, as this helps them whip better and achieve stiff peaks.
  • Chocolate coating adds extra flavor and texture, but you can omit it if you prefer simpler macaroons.
  • Allow cookies to cool completely before dipping in chocolate to prevent melting and ensure a smooth coating.

Find it online: https://simpleplatter.com/irish-coconut-macaroon-recipe/