Ingredients
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips, melted
- Christmas sprinkles
This lineup mirrors many condensed‑milk coconut macaroon recipes that use sweetened shredded coconut, a measured amount of sweetened condensed milk, vanilla, and beaten egg white with salt. The melted semi‑sweet chocolate and sprinkles are a common holiday twist, similar to recipes that dip or drizzle macaroons in chocolate and decorate for Christmas.
Ingredients and Why They Matter
I start with sweetened shredded coconut because it brings both texture and sweetness; coconut macaroon recipes almost always specify sweetened coconut to get that moist, chewy bite and to keep the ingredient list short. The sweetened condensed milk works as the binder and main sweetener—guides on condensed‑milk macaroons emphasize that you don’t need extra sugar when you use it, and that too much condensed milk can make the cookies spread or melt, which is why the quantity matters.
Vanilla extract adds simple, warm flavor that ties together the coconut and dairy; coconut macaroon recipes commonly include it or almond extract for aroma. The egg white and salt are crucial: whipping the white with salt to soft or stiff peaks (this recipe uses soft) introduces air and structure, which classic macaroon recipes say helps lighten the texture and keep the mounds from becoming dense or greasy.
The semi‑sweet chocolate chips, melted, give you just the right amount of bitterness and richness to balance the sweet coconut—many coconut macaroon recipes either dip the bottoms in chocolate or drizzle over the top for contrast. Christmas sprinkles finish the cookies with color and crunch and turn a simple macaroon-style cookie into something that feels intentionally seasonal, just like holiday macaroon recipes that call for colored sprinkles or seasonal decor.
Step-by-Step Instructions
I begin by preheating the oven to 325°F (160°C) and lining a baking sheet with parchment paper. That temperature and setup match several condensed‑milk coconut macaroon recipes, which bake at 160–170°C to slowly set the centers while gently browning the edges.
In a large mixing bowl, I stir together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract until everything is evenly coated and there are no dry patches of coconut left. This step is very similar to condensed‑milk macaroon instructions that have you fully coat the coconut in condensed milk before adding egg whites so the mixture is cohesive.
In a separate clean bowl, I add the egg white and salt and beat with a hand mixer just until soft peaks form. Traditional coconut macaroon recipes that use egg whites stress beating to peaks—sometimes soft, sometimes stiff—to incorporate air and give the cookies a lighter, more structured texture. Soft peaks here mean the white will hold a loose shape but curl over when you lift the beaters; you don’t want it so stiff that it becomes dry.
Next, I gently fold the beaten egg white into the coconut mixture using a spatula. Macaroon recipes that combine condensed milk and egg whites emphasize folding, not stirring aggressively, so you don’t deflate all the air you just whipped into the white. I stop as soon as the mixture looks uniform and a little lighter, with no large streaks of egg white.
Once the batter is ready, I scoop tablespoon‑sized mounds onto the prepared baking sheet, spacing them slightly apart. Most coconut macaroon recipes say these cookies don’t spread much, so you don’t need a lot of space, but a bit of room helps them bake evenly and brown nicely on the edges. If you want more defined, rounded tops, you can lightly pack the mixture into a tablespoon or small cookie scoop and gently release onto the sheet, which is how many recipes get neat mounds.
I bake the cookies for 18–20 minutes, or until the edges are golden and the tops are just set. Condensed‑milk coconut macaroon recipes give a similar time range and describe the ideal macaroons as lightly browned on the edges and bottoms but still moist inside. I avoid baking until the tops are deeply golden, since macaroon guides warn that overbaking leads to dry, tough coconut instead of a chewy center.
When the cookies are done, I let them cool completely right on the baking sheet. Coconut macaroon recipes often recommend cooling on the sheet for at least several minutes to let them firm up, since they’re fragile when hot and can break if moved too soon. Letting them cool fully before decorating also ensures the chocolate drizzle sets up properly.
Once the cookies are cool, I melt the semi‑sweet chocolate chips—either in short bursts in the microwave, stirring between bursts, or over a double boiler, which is how many macaroon recipes melt chocolate for dipping or drizzling. I drizzle the melted chocolate over the cookies using a spoon or piping bag, then immediately scatter Christmas sprinkles over the wet chocolate so they stick. This method matches holiday macaroon recipes that drizzle chocolate and decorate right away before the chocolate sets.
I let the chocolate set at room temperature until firm to the touch, then the cookies are ready to plate, pack into tins, or arrange on cookie trays.