Ingredients
Equipment
Method
Make and bake the macaroons
- Heat the oven to 300°F.
- Spread one-third of the coconut on a rimmed baking sheet and toast for 5–8 minutes, stirring every 2 minutes, until fragrant and lightly golden.
- Transfer the toasted coconut to a plate to cool.
- Increase the oven temperature to 325°F and line two rimmed baking sheets with parchment paper.
- In a large bowl, mix the remaining coconut with the toasted coconut, flour, and salt.
- Stir the sweetened condensed milk and vanilla into the coconut mixture until evenly combined.
- In a clean medium bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until no streaks remain.
- Scoop about 1 1/2 tablespoons of mixture per macaroon and shape into mounds on the prepared sheets, spacing them about 1 inch apart.
- Bake for 20–24 minutes, switching the sheets between racks and rotating them front to back halfway through, until the tops and edges are golden.
- Cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely.
Dip the macaroons
- Combine the chocolate and coconut oil in a microwave-safe bowl.
- Microwave at 50% power in 30-second bursts, stirring after each, until melted and smooth, about 1 1/2–2 minutes.
- Dip the bottoms of the cooled macaroons in the chocolate, let excess drip back into the bowl, and place them on a parchment-lined baking sheet.
- Refrigerate for 15–20 minutes, until the chocolate is firm.
Notes
For clean dips, let the macaroons cool completely before coating. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free version, use a 1:1 gluten-free flour blend.