Easy Condensed Milk Coconut Macaroons

Condensed Milk Coconut Macaroons

Chocolate dipped coconut macaroons

Who doesnʼt like coconut macaroons?

Who doesnʼt like coconut macaroons dipped in chocolate? These golden, toasty coconut bites are chewy and moist on the inside. Delicious plain, and even better dipped in chocolate.

Coconut macaroons are a cinch to make and a perfect way to use up egg whites. Ready for the oven in around 10 minutes you canʼt go wrong. They are a perfect treat for children to put together in minutes ……..too easy!

fold egg whites gently through macaroon mixture
gently fold egg whites through the macaroon mixture

Coconut macaroons make the perfect hostess gift and are ideal for holiday baking. Macaroons store well in the fridge for weeks.

Chocolate dipped coconut macaroon mixture of coconut, condensed milk and egg whites combined in a silver bowl
mix medium peak egg whites with condensed milk and coconut

Condensed milk

As children, we would often share a can of the sweet, sticky liquid spooning straight from the tin. Our Mum used to make a condensed milk mayonnaise which was made with malt vinegar and mustard powder. Delicious! Try it with mashed hard boiled eggs and snipped chives along with shredded iceberg lettuce for your next egg sandwich.

coconut macaroons on black baking tray with baking paper ready to bake
place macaroons on the baking tray about 1 inch (2.5 cm) apart

Culinary historians report that macaroons can be traced to an Italian monastery of the 8th or 9th century.

chocolate dipped coconut macaroons on black baking tray freshly baked and goldenMacaroons baked on a tray and ready for dipping into chocolate

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Do you like your macaroons plain or dipped in chocolate?

We would love to hear from you in the comments below when you make these easy condensed milk macaroons.

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Coconut Macaroons


  • Author: Recipe Winners
  • Prep Time: 10 minutes
  • Cook Time: 20 - 25 minutes
  • Total Time: 30 - 35 minutes
  • Yield: 12 - 16

Description

These easy to make coconut macaroons and the are a winner. Dipped in chocolate for extra deliciousness.


Ingredients

  • 14 oz (400 g) desiccated coconut
  • 1 tin (13.9 oz / 395 g) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 large egg whites
  • 4 oz (100g) chocolate buttons – milk or dark

Instructions

  • preheat oven to 325 f (165 c) on bake not fan
  • line 2 cookie sheets with parchment paper
  • in a bowl add coconut , condensed milk and vanilla extract and mix together
  • beat egg whites in a separate bowl till medium peaks – see photo
  • gently fold whites through macaroon mixture
  • using a scoop or 2 spoons place macaroons on baking sheet about 1 inch (2 1/2 cm) apart
  • bake for 20-25 minutes or until golden
  • leave on tray for 10 minutes then move macaroons onto a cake rack
  • melt chocolate in a small bowl over a small saucepan with simmering water till melted
  • dip macaroons in chocolate
  • serve
  • enjoy!

Notes

  • macaroons keep in the fridge for a couple of weeks
  • Category: Baking
  • Method: Oven
  • Cuisine: Italian

 

 

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