How to Make the Best Coconut Macaroons Ever
As a lover of cookies, you know your way around the oven. You've perfected your chocolate chip cookies. You've mastered your meringue lemon cookies. You are in no small way a cookie connoisseur. You’re confident making a variety of cookies, but there’s one that has piqued your interest (although you’re slightly intimidated by its distinctiveness): the delicious macaroon. Not because it’s overwhelmingly beautiful, but because it boasts a unique and delightful taste.
It’s important first to understand the difference between a macaroon and a macaron. A macaron is a pretty complicated French pastry that involves not only crafting the most delicious filling you can think of, but making light, fluffy, and extremely delicate meringue cookie shells. Macaroons are slightly less beautiful, but they are definitely intensely flavored. They are remarkable rounds of perfectly toasted coconut, typically combined with airy egg whites and a lot of sugar. While they may be impressive to taste, they are not difficult to make.
The secret to the best macaroon is swapping sugar for sweetened condensed milk, which Ina Garten inspired us to try. Why? It binds the cookies beautifully and gives them an indulgent, creamy taste. Our other special addition is chocolate chips — you’ll often see macaroons dipped in chocolate, but almost never with tasty chunks of chocolate spread throughout. We also suggest using a touch of cinnamon for a homey, delicious flavor.
In short, if you love cookies, you have to try this amazing recipe.
Assemble your ingredients and preheat the oven to 325 degrees F. You'll need:
2 large eggs, separated into egg whites
1 can (14 ounces) sweetened condensed milk
1 bag (14 ounces) shredded coconut
1 bag (16 ounces) semi-sweet chocolate chips
1 teaspoon vanilla extract
2 tablespoons cinnamon (optional, not pictured)
In a mixing bowl, vigorously whip the egg whites until they are fluffy.