Recipe By Chef John
Rating
Published Jul 19th
Prep 20m Cook 20m Additional 25m Ready In 1h 5m
Servings 24 macaroons Calories 132.6

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 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

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  4. 4 Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  5. 5 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.
  6. 6 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.

Nutrition Facts

  • Calories 132.6
  • Carbohydrate 10.7 g
  • Cholesterol 3.3 mg
  • Fat 9.9 g
  • Fiber 2.2 g
  • Protein 2 g
  • Saturated Fat 8 g
  • Sodium 43 mg
  • Sugar 8.5 g

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.

Reviews

  1. 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.
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. I LOVE Chef John and this recipe - I've made these countless times and they are consistent delicious and easy to do.
  5. 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 - Read more ...
  6. 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.
  7. My husband's favorite! This turned out perfect! Thanks Chef!!
  8. 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!
  9. 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 - Read more ...
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