Description
These Coconut Macaroons are a chewy, sweet treat made with shredded coconut, egg whites, and sugar. Lightly flavored with vanilla and almond extracts, they bake to a perfect golden brown on the edges while staying soft inside. For an extra decadent touch, the cooled macaroons can be dipped in semi-sweet chocolate, making these cookies an irresistible dessert or snack perfect for holidays or any occasion.
Ingredients
Scale
Macaroon Base
- 4 large egg whites, room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 4 ¾ cups (385g) chopped sweetened shredded coconut
Optional Chocolate Coating
- 2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped
Instructions
- Pulse Coconut: Pulse the shredded coconut a few times in a food processor to chop it finer. Measure 4 ¾ cups (385g) after pulsing to ensure proper texture for the macaroons.
- Preheat Oven: Set your oven to 325°F (163°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Mix Egg Whites and Sugar: In a large bowl, beat the egg whites, granulated sugar, vanilla extract, and almond extract together until the mixture is foamy and the sugar is mostly dissolved, about 1 minute. This creates the light base that binds the ingredients.
- Fold in Coconut: Gently fold the chopped coconut into the egg white mixture until all the coconut is evenly moistened and incorporated, forming the macaroon batter.
- Scoop onto Baking Sheet: Using a tablespoon or cookie scoop, portion out approximately 1.5 tablespoons (about 30g) of the mixture per macaroon. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the macaroons for approximately 20 minutes or until the edges and tops turn lightly golden brown. Rotate the baking sheet halfway through baking to ensure even cooking.
- Cool: Let the macaroons cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, ensuring they set properly and hold their shape.
- Melt Chocolate (Optional): If adding chocolate, melt the finely chopped semi-sweet chocolate bars using a double boiler or microwave in 20-second increments until smooth and fully melted.
- Dip Macaroons in Chocolate: Once the macaroons are completely cooled, dip the bottom or half of each macaroon into the melted chocolate, then place them back on the baking sheets lined with parchment paper.
- Set Chocolate: Allow the chocolate-dipped macaroons to set at room temperature or in the refrigerator until the chocolate hardens, creating a delicious chocolate coating.
Notes
- For best results, use room temperature egg whites to achieve optimal volume when beaten.
- Sweetened shredded coconut is recommended to provide the classic chewy texture and sweetness; unsweetened coconut will alter flavor and texture.
- If you do not want to use chocolate, the macaroons are delicious on their own or can be dusted lightly with powdered sugar.
- Store macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To avoid spreading too much, ensure batter is thick enough before scooping; pulsing the coconut finer helps with this.
