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Coconut macaroons drizzled with dark chocolate and topped with an almond

Coconut Macaroons

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour (includes cooling)
  • Yield: 14-16 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These homemade coconut macaroons are sweet, moist, and chewy on the inside with a delightfully crisp exterior. They’re made with simple ingredients and are naturally gluten free cookies.


Ingredients

Scale
  • 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 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

  1. 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.
  2. 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, at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.
  3. Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 2 inches apart.
  4. Bake until lightly golden brown around the edges and tops, about 20 minutes. Make sure to rotate the pan to help ensure even baking.
  5. Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
  6. Dip in chocolate: Melt the chopped chocolate in a double boiler or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. 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.
  7. Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

  1. 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.
  2. Coconut: 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.
  3. Chocolate Almond Coconut Macaroons: Pictured above! 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, then drizzle remaining chocolate on top of each. Press 1 almond into the tops.
  4. Sprinkle Loaded Macaroons: After mixing in the coconut, carefully fold 1/2 cup sprinkles in the coconut macaroon dough. Proceed with recipe.
  5. White Chocolate Cranberry Macaroons: Add 3/4 cup of dried cranberries into the dough when you add the coconut. Melt 4 ounces of pure white chocolate and drizzle over cooled macaroons.

Keywords: coconut macaroons