Description
These naturally gluten free and dairy free homemade coconut macaroons are sweet, moist, and chewy on the inside with a delightfully crisp exterior. They’re quick and easy (no dough chilling required!), and come together with just 5 simple ingredients. Avoid over-baking.
Ingredients
- 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, see note)*
- optional: two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Instructions
- Preliminary Note: I recommend pulsing the coconut in the food processor a few times to cut it down and break it up. Finer pieces of coconut make a tighter, more compact coconut macaroon that will hold its shape. Measure 4 and 3/4 cups after it’s been pulsed. If you do not have a food processor, spread the coconut onto a large cutting board and roughly chop it.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Make the macaroons: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, only about 1 minute. Do not over-beat. Fold in the chopped coconut, making sure the coconut is evenly moistened.
- Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons (about 30g) of the mixture and arrange on prepared baking sheets at least 2 inches apart. (For smaller cookies, measure 1 Tablespoon (about 18-20g) per cookie.)
- Bake until lightly browned around the edges and tops, about 20 minutes. Make sure to rotate the pan to help ensure even baking.
- Cool for 10 minutes on the baking sheets, and then transfer to a wire rack to cool completely. The bottoms may be sticky, so use a thin spatula to help release them from the mat/parchment paper.
- Dip in chocolate (optional): Melt the chopped chocolate, either in a double boiler or the microwave. Microwave in 20-second increments, stirring after each until completely melted. Dip each cooled coconut macaroon in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
- Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Macaroons, with or without chocolate, freeze well up to 3 months. Thaw overnight in the refrigerator. You can prepare the coconut macaroon dough up to 3 days in advance; cover tightly and refrigerate until ready to bake.
- Special Tools (affiliate links): Food Processor | Baking Sheets | Silicone Baking Mats or Parchment Paper | Electric Mixer (Handheld or Stand) | Medium Cookie Scoop | Thin Spatula | Cooling Rack | Double Boiler (optional for melting chocolate)
- Can I use unsweetened coconut? I love unsweetened coconut for a lot of baking recipes, however, it’s not the best choice for this macaroon recipe. The macaroons will taste dry. Feel free to try increasing the egg whites and sugar, if you’d like.
- Chocolate Almond Coconut Macaroons: Follow recipe above. Melt an additional 2 ounces of chocolate. (10 ounces in total.) Dip the bottoms of the cooled macaroons in the chocolate, as directed in the recipe above, and then drizzle remaining chocolate on top of each. Press 1 almond into the tops while the chocolate drizzle is still wet.
- Sprinkle Loaded Macaroons: Carefully fold 1/3 cup (about 57g) sprinkles in the coconut macaroon dough before scooping and baking. Avoid nonpareils (the little balls).
- White Chocolate Cranberry Macaroons: Add 3/4 cup (about 100g) of dried cranberries to the dough when you add the shredded coconut. Melt 4 ounces of pure white chocolate and drizzle over cooled macaroons.