At a Glance

25 mins.
16 mins. to 18 mins.
45 mins.
about 2 dozen macaroons
Standing tall with their lightly toasted edges, these chewy and moist cookies are a beloved item in the King Arthur Bakery case thanks to their intense coconut flavor.
Volume Ounces Grams


  • 14-ounce can sweetened condensed milk
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups unsweetened coconut
  • 3 1/4 cups sweetened coconut

Coating, optional

  • 1 1/3 cups chopped chocolate or chocolate chips, semisweet or bittersweet chocolate


  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
  2. To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated.
  3. Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space between them; a jumbo cookie scoop works well here. Leave the macaroons as rounds, or use your hands or the flat side of a bench knife or dough scraper to shape the balls into pyramids.
  4. Bake the macaroons for 16 to 18 minutes, until they're a light golden brown on top.
  5. Remove the macaroons from the oven and allow them to cool on the pan.
  6. To make the optional coating: Melt (or temper if desired) the chocolate in a double boiler or in the microwave in short, 10-second increments, stirring until smooth.
  7. Dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking sheet. Let rest until the chocolate sets.
  8. Store in an airtight container at room temperature for several days; freeze for longer storage.