Jump to recipe
By now you all know about my obsession with macarons. Now that I have finally mastered them (after many failed attempts), I can’t stop making them.
This week though, we’re making macaroons.
These two confections are often confused with each other. Let me explain the difference to you:
- A macaron is kind of like a cookie sandwich. The shells are made of almond flour, powdered sugar and egg whites and they’re usually filled with a buttercream or fruit filling.
- A macaroon is shredded coconut, mixed with some sweetened condensed milk, vanilla and whipped egg whites. And it’s sometimes dipped in chocolate (it should always be dipped in chocolate 😉 )
There is something so satisfying about a good macaroon. It’s crunchy on the outside, a little soft and gooey on the inside and has a nice balance of sweetness.
If I wasn’t giving these to friends it’s highly likely that I would just eat them all. No shame.
Macaroons are so, so easy to make. You basically combine the ingredients, scoop them onto a baking sheet, bake and dip in chocolate.
I like to make things easy for ya.
Ingredients
Coconut Macaroons:
- 1 bag (14 oz.) sweetened flaked or shredded coconut
- 1 cup sweetened condensed milk
- 1 1/2 tsp. vanilla extract
- 2 egg whites
- Pinch salt
Chocolate Dip:
- 6 oz. bittersweet chocolate (chopped or chips)
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper.
- In a large bowl, mix the coconut, sweetened condensed milk and vanilla until combined.
- In a separate bowl, whip the egg whites with the salt until stiff peaks form. Add egg whites to coconut mixture and combine.
- Scoop tablespoon sized balls onto prepared cookie sheets. Bake in preheated oven for 20-23 minutes, until tops/sides are golden brown.
- Melt chocolate over double boiler. {Make sure to stir constantly so the chocolate doesn't burn!}
- Once macaroons are cool, dip in chocolate. Place in fridge to set the chocolate.
