Black-Bottom Coconut Macaroons 36.000
Dec 15, 2004

These cookies get their richness from sweetened condensed milk. To make jumbo cookies, use 1/4 cup of batter for each cookie and bake about 17 minutes.

Servings: 36 cookies
  • For the cookies
  • Butter for the baking sheet
  • 14 ounces (3 1/3 cups) shredded sweetened coconut
  • 1 cup sweetened condensed milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 teaspoons almond extract
  • 2 egg whites
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • For the glaze
  • 18 ounces semisweet chocolate
  • 2 tablespoons canola or corn oil

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For the cookies: Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper and butter the paper.

In a large bowl using a fork, combine the coconut, condensed milk, salt, and the vanilla and almond extracts. Set aside.

In a medium bowl using a whisk or electric mixer on low speed, beat the egg whites and cream of tartar until the whites are foamy and the cream of tartar dissolves. Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form. Add the sugar and mix until completely incorporated. Using a rubber spatula, gently fold the egg white mixture into the coconut mixture.

Drop rounded tablespoons of the coconut batter onto the prepared baking sheet, spacing the macaroons about 1 inch apart. (The cookies do not spread a lot during baking.) Press any loose coconut shreds back onto the mounds of dough.

Bake until the bottoms of the cookies and the tips of the coconut shreds are lightly browned, about 12 minutes. Cool the cookies on the baking sheet for 5 minutes. Slide a metal spatula under the macaroons to loosen them from the liner, and transfer them to a wire rack to cool completely.

For the glaze: Melt the chocolate with the oil and stir to combine thoroughly. Dip the bottom of each macaroon into the chocolate mixture, allowing any excess to drip off or using a knife to scrape off any excess. Place each cookie on a wire rack with the chocolate side facing up or to the side. (You will have some chocolate coating left over for another use or to pour over ice cream.) Set the macaroons aside until the chocolate coating is firm, about 1 hour.

Serve cold or at room temperature. The macaroons can be stored between layers of wax paper in a tightly covered container in the refrigerator for up to 5 days.

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Recipe Source

Adapted from Elinor Klivans's "Big Fat Cookies" (Chronicle, 2004).

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