Description
Coconut macaroons are chewy, golden, and sweet coconut treats that are perfect for coconut lovers. These simple yet delicious cookies are made with shredded coconut, egg whites, sugar, and sometimes a touch of vanilla extract for flavor. The mixture is scooped into small mounds or balls and baked until the edges turn crisp and golden, while the interior remains soft and chewy. Some variations of coconut macaroons may include a drizzle of melted chocolate on top or a dip in chocolate for added richness. The natural sweetness of the coconut combined with the light, airy texture makes coconut macaroons a popular treat, especially around holidays like Passover or Christmas. They’re also naturally gluten-free, making them a great option for those with dietary restrictions. Their simple yet flavorful nature makes them a crowd-pleaser at any gathering.
Ingredients
- 3 1/2 cups sweetened shredded coconut: This is the base of the macaroon, giving it that chewy texture and rich flavor. Use sweetened shredded coconut for the perfect level of sweetness.
- 2 large egg whites: These help bind the coconut together and create that light, airy texture inside the macaroon.
- 1/2 cup granulated sugar: Adds sweetness and helps the macaroons crisp up as they bake.
- 1 teaspoon vanilla extract: Enhances the flavor of the coconut and adds a touch of warmth.
- 1/4 teaspoon salt: Balances the sweetness and brings out the flavors of the other ingredients.
- Optional: 4 ounces of semisweet or dark chocolate (for dipping): Adds an indulgent finishing touch, making your macaroons even more decadent.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat. This will ensure your macaroons don’t stick and makes cleanup a breeze.
Step 2: Mix the Ingredients
In a large bowl, combine the shredded coconut, granulated sugar, and salt. Stir them together until well mixed.
In a separate bowl, whisk the egg whites until they form soft peaks. You can do this with a hand whisk or an electric mixer, depending on what you have available. Be careful not to overwhisk – you want soft, not stiff, peaks.
Add the vanilla extract to the egg whites and gently fold them into the coconut mixture. Use a rubber spatula to combine everything. The mixture should be slightly sticky but able to hold its shape when scooped.
Step 3: Shape the Macaroons
Use a spoon or a small ice cream scoop to form small mounds of the coconut mixture. Space them about 2 inches apart on the prepared baking sheet, as they will spread slightly while baking. You can make them small and dainty or larger for a more substantial bite.
If you prefer a more uniform shape, gently pack the mixture into the scoop to ensure it holds together well.
Step 4: Bake the Macaroons
Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown around the edges and firm to the touch. Keep an eye on them to ensure they don’t overbake, as they can quickly go from golden to dark.
Step 5: Cool the Macaroons
Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 6: Optional – Dip in Chocolate
While the macaroons are cooling, you can melt the chocolate if you plan to dip them. To melt, chop the chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method), stirring frequently until melted and smooth.
Once the macaroons are cool, dip the bottoms or one side of each macaroon into the melted chocolate. Let the excess drip off before placing them back on the wire rack to set. Allow the chocolate to harden completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 120 kcal
- Fat: 6g
- Carbohydrates: 17g
- Protein: 1g