Description
Delightfully chewy and sweet Coconut Macaroons made with whipped egg whites, sugar, and shredded coconut. These macaroons are lightly browned on the outside and moist on the inside, perfect on their own or dipped in melted semi-sweet chocolate for an indulgent treat. Easy to prepare and a crowd-pleaser for any occasion.
Ingredients
Macaroon Base
- 4 large egg whites, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 4 and 3/4 cups (385g) chopped sweetened shredded coconut (a little less than one 14-ounce package)
Optional Chocolate Coating
- Two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Instructions
- Pulse the Coconut: Use a food processor to pulse the shredded coconut a few times to break it down into finer pieces. This creates a tighter, more compact macaroon. If you don’t have a food processor, roughly chop the coconut on a cutting board. Measure out 4 and 3/4 cups after chopping.
- Preheat Oven and Prepare Pans: Set your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Beat the Egg Whites and Sugar: In a large bowl, use a handheld or stand mixer with a whisk attachment to beat the egg whites, sugar, vanilla extract, and almond extract on medium-high speed until foamy and the sugar has almost dissolved—about 1 minute. Avoid over-beating to keep the mixture light and airy.
- Incorporate the Coconut: Gently fold the chopped coconut into the egg white mixture, ensuring the coconut is evenly moistened without deflating the foam.
- Shape the Macaroons: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons (around 30g) of the mixture per macaroon and place on the prepared baking sheets, spacing them at least 2 inches apart. For smaller cookies, you can use 1 tablespoon per scoop.
- Bake: Bake in the preheated oven for approximately 20 minutes, or until the macaroons are lightly browned on the edges and tops. Rotate the pans halfway through baking to promote even browning.
- Cool: Allow the macaroons to cool on the baking sheets for 10 minutes, then transfer with a thin spatula to a wire rack to cool completely. The bottoms might be sticky, so use care when removing them.
- Optional Chocolate Dip: Melt the finely chopped chocolate in a double boiler or microwave (at 20-second intervals, stirring until smooth). Dip the cooled macaroons in the melted chocolate and return to the baking sheets. Let the chocolate set in the refrigerator or at room temperature.
- Storage: Store macaroons covered at room temperature for up to 3 days, or refrigerate for up to 1 week to maintain freshness.
Notes
- Using a food processor to chop the coconut will create a more compact macaroon that holds its shape better.
- Make sure egg whites are at room temperature for better volume when beating.
- Do not over-beat the egg whites and sugar mixture; it should be foamy but not stiff.
- Space macaroons well on the baking sheets to prevent sticking together during baking.
- Chocolate dipping is optional but adds a delicious contrast of flavor.
- Store macaroons in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
