Introduction: Golden Coconut Macaroons

If you are new to baking this recipe is simple and delicious. From beginning to end your Golden Coconut Macaroons will take about 40 minutes including baking time. Rave reviews from your family, friends and co-workers are a sure bet!

Step 1: Ingredients


1 -14 oz bag sweetened, flaked coconut (I used two 7 oz bags)

1 14oz can sweetened condensed milk you will leave about 2 tbsp in the can

1 tsp vanilla extract

2 egg whites

1/2 tsp salt

Chocolate Ganache (*optional)

4 oz semi-sweet chocolate

1/2 cup heavy/whipping cream

Step 2: Let the Mixing Begin...

  • Preheat oven to 325 degrees F.
  • Combine *almost* the entire can of sweetened condensed milk (leave about 4 tablespoons in the can) with coconut. Stir to combine.
  • Add in vanilla and stir to combine.
  • Set aside.

Step 3: Whisk Away!

In a bowl, separate the egg whites from the yolk. Discard yolk.

Combine only the egg whites and salt and beat until it becomes really frothy and eventually soft peaks form. This takes just about 3-4 minutes. Whisk vigorously!

Step 4: Bringing It All Together

Gently fold egg whites into coconut mixture. The technique of "folding" in the egg whites as opposed to mixing is to keep the recipe as light and airy as possible. Mixing can add a heaviness that we don't want.

Step 5: Forming Your Macaroons

Scoop or spoon mixture, about two tablespoons, onto a baking sheet. Parchment paper is fine but I like to use my silicone baking mat for easy cleanup.

Step 6: Baking

Bake for 25-30 minutes until your coconut tops are golden brown. Remove from your baking sheet and transfer to a wire rack to cool.

Makes about 15 -18 macaroons depending on the size of your scoops.

At this stage you are all done! (unless of course you are like me and LOVE chocolate).

Step 7: Optional Ganache

Combine chocolate and heavy cream and using either a double boiler or microwave, whisk until the chocolate is smooth. I like using the "double boiler" method to keep the heat distribution even and prevent scorching.

Also, we use heavy/whipping cream because the high milk fat adds a tenderness and moisture to the chocolate to make it smooth and silky for topping and icing baked goods.

Time: 5-10 minutes.

Once complete, dizzle or dunk macaroons!

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