Super moist, soft, and chewy macaroons can be made by even inexperienced bakers. The process is streamlined by using sweetened condensed milk, which also results in a very pleasant texture. These are the ideal cookies to bring to any potluck because they are straightforward to prepare and portable. If you want to relive the chocolate-covered coconut-filled candy bar from your childhood, simply place one almond into each macaroon.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 24 |
| Yield: | 24 macaroons |
Ingredients
- ¾ cup sweetened condensed milk
- ¼ teaspoon almond extract
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine salt
- 1 large egg white
- 3 cups shredded unsweetened coconut
- 1 (4 ounce) bar semisweet chocolate, chopped, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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
| Calories | 133 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 43 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I really don’t like coconut so this review is provided by my family. These macaroons are nothing like what my mom used to make. They are so coconut forward and fantastically toasty on the outside. They aren’t overly sweet with the unsweetened coconut and the chocolate is the perfect accent. They were definitely the hit of the dinner. I struggled to get them to stay together but added much more coconut as another review suggested and they came together alright. I would definitely recommend rolling in coconut before baking for the final texture. I will definitely be required to make these again soon. Thanks, Chef John!
LOVED THIS! Even better the next day. THANK YOU, CHEF JOHN! Great recipe!
Terrible recipe! Runny. Would not recommend.
The mixture was way too runny. It has the right idea but you must add more coconut and almond flour as other reviews suggested. I put in 1/2 cup of sweetened condensed coconut milk. I also replaced egg white for Aquafaba 2 Tablespoons. I also put in more coconut – 2 Tablespoons of peanut butter – 2 Tablespoons of almond flour I appreciate the other reviews to get some ideas as the original recipe is not good Very very runny !!
The flavor of these macaroons is very good, however I reduced my rating because of some problems with this recipe. For a recipe that touts it’s good even for first-time cookie bakers, those problems are big negatives. First problem is the shredded unsweetened coconut. It was very hard for me to find. When I finally did find it, the pieces were not as fine/small as shown in the video. I went ahead and used it anyway as is, and as others have noted, you end up with a wet, sloppy mess, not the paste as shown in the video. I did pack the coconut into the measuring cup but the unsweetened variety is pretty dry and doesn’t pack down that much. I ended up adding additional coconut until the dough could hold somewhat together. It was still difficult to get nicely shaped balls and the texture was not as nice as shown in the video. I did roll them in additional coconut, but that made the outside even rougher. The other problem with the recipe is the bake time. My oven is slightly under temp. I was quite surprised when checking them after 10 minutes to find that they were already quite brown. I left them in for the full 20 minutes and they were even browner still, although not burnt. However, they were much more brown than what was shown in the video. Based on the pictures other members posted, it wasn’t just me. Looking at other macaroon recipes, I see they are typically baked 8 to 10 minutes. I suspect there might be a typo in this recipe and the bake time should only be 10 minutes. In case you didn’t know, silicone mats are not required. You can use parchment paper or even grease the pans with butter. I’m wondering if the dough would have been better had I pulverized the coconut in a food processor to get a finer product. I will probably not try nor make this recipe again. There are at least 1 or 2 other macaroon recipes on this site that seem better.
These are a big hit! I love this 1 bowl recipe and so does everyone I’ve shared them with. I made a batch for my husband first, then 3 more batches 5 days later to take to a dinner party and have extras for us. I made the following changes to the recipe: – I didn’t have almond extract, so I used 2 heaping tablespoons of almond flour instead. – I added all 3 cups of coconut to the milk mixture and did not roll them. – I lined my baking sheet with parchment paper. – I did not dip the 1st batch for my husband in chocolate. – I used a spoon to pour chocolate on top of the cookies instead of dipping . – i made a batch with the changes above and an almond in the middle, not dipped in chocolate. – I found it took 25 – 30 minutes to fully cook them. I started checking at 20 minutes but they still had a glossy sheen and didn’t look fully cooked. – Because I cooked them longer, I immediately took them off the baking shert and put them on a cookie rack to cool. All of them were toasty on the outside and chewy in the middle.
Amazing! Super tasty and just right for an amateur like me!
delicious, the whole batch got eaten!
I also added additional flour. I made them for a small family gatheringthey, they thought I bought them lol I took it as a compliment. They were a big hit and didn’t last long! Thank you!!
I made these and they were easy and delicious! Thank you, Chef John for the recipe!
Delicious. Did not change anything on the recipe Will make this again.
Wonderful macaroons! I decorated with white chocolate and jimmies to make snow capped trees and dark chocolate dipped.
YUM!
Nice
I do believe you forgot the flour, I have to save what I could and add the flour about 2/3 cup , they would not have turned out if I had not they just spread out flat in the pan . Tip I also cooled dough in refrigerator before baking for half an hour.
Terrific ,easy to make and very tasty…
I followed the recipe. Simple to make and delicious! I would make them again.
It was easy and fun time make. Tasted amazing.
I love coconut and these turned out perfect following the recipe as written. The only thing I did differently was to use the entire can of sweetened condensed milk, therefore making a double batch. Double Yum!
I followed the recipe exactly with the exception of rolling them in the coconut and found the mixture to have too much moisture. It seeped out a little during baking.
Fabulous! Reminiscent of Passover In NYC! So easy. Unsweetened Coconut seemed hard to find, then by accident I located Organic Unsweetened coconut flakes in the produce area at the market.