American
Coconut Macaroons
Craggy, deeply toasted coconut macaroons with crisp golden edges and soft, chewy centers.
24 servings · 20 minutes prep · 22 minutes cook
Ingredients
Macaroons
- 12 oz dried unsweetened shredded coconut, fine or medium shred; not coconut flour
- 1 cup sweetened condensed milk
- 2 tsp vanilla extract
- 1/4 tsp Diamond Crystal kosher salt
- 2 large egg whites, room temperature
- 1/8 tsp cream of tartar
Directions
Hydrate the Coconut
- Line a sheet pan with {{tool:parchment-paper|parchment paper}}. In a {{tool:large-mixing-bowl|large mixing bowl}}, combine the dried unsweetened coconut, sweetened condensed milk, vanilla extract, and kosher salt until every shred is evenly moistened. Let stand for 10 minutes.
Lighten and Shape
- In a clean, grease-free bowl, beat the egg whites and cream of tartar with a {{tool:hand-mixer|hand mixer}} on medium speed until foamy, then on medium-high until glossy medium-stiff peaks hold with only a slight bend, 2-3 minutes.
- Fold one-third of the whipped whites firmly into the coconut mixture to loosen it. Fold in the remainder gently with a {{tool:rubber-spatula|rubber spatula}} until no large white streaks remain; do not stir until the foam disappears.
- With a {{tool:cookie-scoop|cookie scoop}}, portion compact 1 1/2-tablespoon mounds about 1 1/2 inches apart on the prepared pan. Press loose strands back onto each mound while leaving the tops craggy. Refrigerate for 15 minutes while the oven heats.
Bake and Cool
- Heat the oven to 325F with a rack in the center. Bake the macaroons until the projecting tips and bottoms are deep golden and the rounded sides are lightly browned, rotating the pan after 10 minutes, 20-24 minutes total.
- Cool on the sheet pan for 10 minutes, then transfer the macaroons to a {{tool:wire-rack|wire rack}} to cool completely. Their centers will set while retaining a moist chew.
